Over medium heat, toast rice in olive oil, stirring constantly until all the rice is coated. Toast for 1 minute, or until grains are aromatic.

Add 1 cup of vegetable stock, the leek and shallot, and turn the heat down to a simmer.

Over the next thirty minutes, stir the risotto frequently and add more stock every time the liquid doesn’t cover the rice.

Add the mushrooms after about 20 minutes.

Taste the rice for doneness — they’re done when they’re soft and fully cooked, but not mushy.

When the rice is done cooking, remove from heat, stir in the butter and parmesan, and serve.