Make up stock and keep on low heat in a pan. Melt butter in a deep frying pan.
Add leeks, onion and garlic to pan. Heat for 5 or 10 minutes until softened. Don’t brown.
Add chicken and heat for about 5 minutes, until coloured.
Add rice, mix well and toast for a minute.
Turn heat down. Add a ladle of stock to the pan, stir well to start making the rice sticky. Once the stock has evaporated, add another ladle. Repeat until the rice has just a little bite left. (About 20 minutes)
When rice is ready, turn off heat. Stir in Parmesan, cover and leave for 5 minutes.
Meanwhile, heat up remaining butter and fry mushrooms for 5 minutes.
Serve risotto with mushrooms on top. Enjoy!
