Name: Risotto with Leeks, Shiitake Mushrooms, and Truffles
Yield: Makes 6 to 8 first-course
Ingredients: 2 large leeks (white and pale green parts only), halved, thinly sliced crosswise (about 2 cups); 3/4 cup whipping cream; 1 pound shiitake mushrooms, stemmed, cut into 1/4- to 1/3-inch-thick slices; 1 large onion, halved, thinly sliced lengthwise; 1/4 cup (1/2 stick) butter, melted; 1 tablespoon white truffle oil; 1 teaspoon minced fresh thyme leaves; 4 tablespoons (1/2 stick) butter, divided; 1 large onion, chopped; 1 1/2 cups arborio rice or medium-grain white rice; 1/2 cup dry white wine; 5 cups (or more) hot vegetable broth; 1/2 cup grated Parmesan cheese; 2 teaspoons shaved or chopped black truffle (optional); Chopped fresh parsley

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