Risotto with Tomatoes, Olives, Smoked Mozzarella

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1 tablespoon butter or olive oil

1 cup thinly sliced leeks or finely chopped onions

1 1/2 teaspoons Italian herb blend

1/4 teaspoon crushed red pepper flakes, or to taste

1 1/2 cups arborio rice

1/2 cup dry white wine

1 can (15-ounce) diced tomatoes, or plum tomatoes, coarsely chopped, with liquid

2 1/2 cups chicken or vegetable broth

1/2 cup pitted Kalamata or other Mediterranean black olives, pitted and halved

6 ounces smoked mozzarella, shredded

1/2 cup Sicilian or other good quality green olives, pitted and coarsely chopped

1 cup loosely packed fresh parsley leaves

Salt to taste