Clean and slice the leek into fine rings.

Mince the garlic cloves.

Heat 2 tablespoons of olive oil in a large skillet over medium heat.

Sauté the leeks and garlic until softened.

Clean and slice the mixed mushrooms, keeping them recognizable.

Add them to the skillet along with the chopped shallots.

Sauté briefly over high heat until mushrooms are golden brown.

Season with freshly ground pepper and remove from the pan.

In the same skillet, add a bit more olive oil if needed and toast the Arborio rice, stirring constantly, until it becomes translucent and glossy.

Begin adding the beef broth in increments, about 1.

2 liters in total, along with the white wine, allowing the rice to absorb the liquid gradually.

Stir frequently.

Cook the risotto for about 20 minutes until the rice is tender and creamy.

If necessary, add more liquid until desired consistency is reached.

Stir in the sautéed leeks just before serving.

Reheat the risotto, if needed, then add the cooked mushrooms and stir to combine.

Finely chop a generous amount of fresh parsley and sprinkle it over the risotto just before serving.

Serve the grated aged cheese on the side for diners to sprinkle over their portions.