Place the stock and wine in a pan. Bring to the boil, reduce the heat
and simmer gently. Heat the butter and oil in a large
heavy based pan. Add the leek and cook over medium
heat for 5 minutes. Add the mushrooms and cook for 5
minutes, or until tender. Add the rice and cook, stirring,
for 1 minute. Add 1/2 cup (125 ml) of the stock
and stir until absorbed, then add more stock.
Repeat until all the stock has
been added and the rice is soft and creamy (about 25-30 minutes). Stir in the Parmesan and thyme,
and cook for 1 minute, or until the cheese has melted.
