Brown Rice Risotto with Mushrooms

Ingredients

• 3 tablespoons olive oil
• 4 leeks, cleaned and thinly sliced
• 6 ounces wild mushrooms, thinly sliced
• 2 cups wild and brown rice mixture
• 1/2 cup white wine
• 4-6 cups vegetable broth, warmed
• 3 tablespoons olive oil
• 12 ounces wild mushrooms, sliced
• salt and pepper, to taste
• freshly grated Parmesan (optional)

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