Mushroom and Leek Risotto

For risotto with leeks and mushrooms, heat butter and olive oil in a deep frying pan or saucepan. Put finely chopped garlic into the heated oil, fry for a few seconds and add the leek, cut into slices. Mix everything and simmer over medium heat for 5 minutes.

Pour rice into a pan with onions and pour 800 ml of broth, mix, season with salt and pepper. Uncovered, simmer over low heat for 10 minutes. When all the broth is absorbed, add thinly sliced champignons, pour in a small amount of broth, mix and then simmer until the broth is absorbed.

And so on until the rice is ready. At the end, add grated Parmesan and stir. Serve risotto hot, topped with grated or shredded Parmesan.