Risotto with Leeks, Shiitake Mushrooms, and Truffles

INGREDIENTS

1/4

stemmed cut into thick 3-inch-thick slices 1 pound shiitake mushrooms

Onion, large

Parsley, fresh

1 tsp

Thyme, fresh leaves

2 tsp

Truffle, black

5 cups

Vegetable broth, hot

1 1/2 cups

Arborio rice or medium-grain white rice

1 tbsp

Truffle oil, white

1/2 cup

Butter

1/2 cup

Parmesan cheese, grated

3/4 cup

Whipping cream

1/2 cup

White wine, dry

Large leeks (white and pale green parts only), halved, thinly sliced crosswise (about 2 cups)