Melt 2 tablespoons butter / half the oil in heavy large skillet over medium-high heat. Add the mushrooms and sprinkle with salt and pepper. Sauté mushrooms until tender and beginning to brown, 3 to 4 minutes then add the leeks and continue to saute for two to three minutes.
(Optional) Bring 7 cups chicken broth to simmer in medium saucepan; keep warm or use directly from the refrigerator or container if store bought.
In a heavy bottom saucepan start with 2 tablespoon oil and the onions, sajte for three to four minutes season with salt and pepper then add the Risotto and increase heat to medium. Stir until edges of rice begin to look translucent, 3 to 4 minutes.
Add ¾ cup chicken broth; stir until almost all broth is absorbed, about 1 minute followed by the wine and vermouth.
Continue adding broth by ¾ cup amounts, stirring until almost all broth is absorbed before adding more, until rice is halfway cooked, about 10 to 15 minutes.
Stir in sautéed mushrooms and leeks.Continue adding broth by ¾ cupfuls, stirring until almost all broth is absorbed before adding more, until rice is tender but still firm to bite and risotto is creamy, about 10 minutes.
Stir in ¼ cup grated Parmesan cheese, if using.
Transfer risotto to serving bowl.
Pass additional Parmesan cheese alongside, if desired.
Serving Size 6