Gently melt half the butter and oil in large saucepan, add leeks and garlic and soften, being careful not to burn. Add rice and cook for 1-2 minutes, add the stock a bit at a time, stirring all the time. Once it has been absorbed add some more until all of the stock has been added and the rice is tender (this is a bit time consuming).
Fry the mushrooms with the rest of the butter and stir in the parmesan cheese to the risotto, add the mushrooms and season to taste.
Serve in bowls and garnish with the parsley.
Tips: Although it is a little time consuming stirring in the stock, it really is worth it for a delicious creamy risotto. Serve with some warm crusty bread - delicious - my kids love this.
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