Leek Risotto with Gouda and Smoked Mushrooms

Ingredients

• FOR THE LEEK MIXTURE:
• 4 Tb unsalted butter
• 1 small onion, chopped
• 3 large leeks, cut each leek down middle and wash well to remove dirt; thinly slice white and pale green parts
• 1 garlic clove, finely minced
• salt and pepper to taste
• FOR THE MUSHROOMS:
• 12 ounces mushrooms (use whatever type you like), cleaned and roughly chopped
• 2 tsp olive oil
• ½ tsp smoked salt (I use Frontier's Yakima Applewood Smoked Sea Salt. Use more or less of the salt depending on taste or can leave out and substitute regular salt)
• FOR THE RISOTTO:
• 7-8 cups chicken broth or vegetable broth
• 3 Tb unsalted butter, divided
• 2 cups Arborio rice
• ¾ cup dry white wine
• 2 cups Gouda, shredded