Creamy Mushroom Risotto

Preheat oven to 425 degrees F.

Line a large baking sheet with foil. Then, spread the mushrooms on top of the lined pan. Set aside.

In a small bowl, combine the olive oil, balsamic vinegar, kosher salt, and fresh rosemary. Drizzle the mixture on top of the mushrooms, tossing to coat.

Place on a foil lined baking sheet on the center rack of the oven and roast for 10 - 15 minutes.

Add the chicken stock to a medium sized sauce pan and bring to a simmer over medium heat. Once simmering, reduce heat and keep warm over low heat.

Add 2 tablespoons butter and 1 tablespoon olive oil to a large, heavy bottomed pan set over medium-low heat.

Stir the leek into the butter mixture and saute until soft, about 3 - 4 minutes. Add the garlic, stirring constantly, and cook for 1 minute.

Next, stir the rice into the leek mixture using a wooden spoon. Increase the heat to medium and cook the rice while stirring for about 3 minutes - rice should start to look slightly translucent on the edges.

Reduce heat to medium low. Pour the white wine into the pan with the rice, and continue cooking while constantly stirring, for about 1 minute, or until most of the wine has absorbed.

Add the hot chicken stock, ¾ cup at a time, stirring constantly and waiting for the stock to be almost completely absorbed before adding more. After each ¾ cup has been added, repeat the cooking processes.

After half of the broth has been added, gently stir the cooked mushrooms into the risotto. Then, continue adding the remaining hot chicken stock using the same method as previously mentioned. It will take about 20 - 30 minutes to add all of the chicken stock.

Once all of the stock has been added, the rice should be tender but slightly firm to the bite. The risotto should be thick and creamy.

Add the parmesan to the rice mixture, stirring until the cheese has melted and is evenly distributed. Season with salt and pepper, to taste.

Set aside, off the heat, for a few minutes before serving. Garnish individual servings with fresh parmesan and parsley, if desired.