Heat broth and water in a medium pot on the stove.

Slice the leeks into thin half-moons, saving the leek tops to make frizzled leeks (see notes).

In a large skillet or dutch oven, heat the oil over medium heat. Add the sliced leeks, garlic, and mushrooms, season generously with salt and pepper, and saute, stirring until mushrooms release their liquid. Add the rosemary. Turn the heat up and caramelize the mushrooms a bit, cooking off their liquid.

Set 2/3rds of the mushrooms aside on a plate. Lower heat to med-low and add the rice to the dutch oven, toasting the rice a bit, 2-3 minutes. Add the wine, and scrape up any brown bits. Cook off all the wine.

Ladle the warm broth into the rice- one cup at a time, stirring, scraping up any sticking rice, and letting the rice absorb the broth before adding more. Increase heat to medium. This process will take about 20 minutes. If rice is sticking to the bottom of the pan, lower heat back down to med-low. While the rice is cooking make the frizzled leeks or leek oil (see notes).

Once 4 cups of broth are absorbed and the rice is done ( tender, creamy yet al dente at the very center – still holding its shape) stir in the mushrooms you set aside, and the cheese and taste, adjusting salt and pepper to your liking. Parmesan is tangier than pecorino so just keep this in mind. If you’d like a little acid -a tiny amount of lemon zest is nice here or a couple of drops of vinegar.

If you want it a bit looser, stir in more broth.

Divide among bowls and garnish with the frizzled leeks or leek oil. Feel free to drizzle with truffle oil, lemon zest, more parmesan, or even shaved truffle.