Wild Mushroom Risotto

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1 tablespoon olive oil

2 tablespoons wild leeks, diced (domestic leeks may be used)

1 cup boletus* (wild mushroom), diced

1 cup orange latex milky mushrooms* (wild mushrooms), diced

1/4 cup cream sherry

1 cup Arborio rice

3 cups low-fat chicken stock

1/4 cup Parmesan, grated

1 tablespoon Italian flat leaf parsley, chopped

To taste salt and black pepper