Warm the vegetable stock in a pot on the back of the stove. Keep on low while making risotto.
In the Dutch oven risotto pot, add the oil and heat on medium-high. Add diced onion and pinch of salt, cooking for 5-7 minutes, until the onion begins to caramelize, stirring occasionally.
Add dry rice to the onion and stir, coating the rice with oil. Allow to toast for 2-3 minutes, stirring. This step deepens the flavor of the rice.
Add the wine and stir constantly until the rice has absorbed all of the liquid and a spoon across the bottom of the pan leaves a dry trail. At this point, set your timer for 20 minutes. (Elevation affects the cooking time of many dishes, including risotto. If you live about 5,000, your cooking time will be closer to 30 minutes.) You’re almost there!
Now is a good time to start cooking the leeks and mushrooms on your other burners--everything will be done at once.
Add about 1 cup (2 ladles-full) of warm stock, stirring again until the liquid is absorbed. Continue to add stock 1 ladle at a time, stirring fairly constantly. The heat should be high enough that the liquid in the risotto is bubbling. Be sure to scrape through the bottom of the pan while stirring, to prevent sticking.
After 20 minutes, taste a small spoonful for texture. (I dress mine up with a grain of salt, a tiny pinch of parmesan and a dot of crème fraîche. Otherwise, it is disappointingly not the flavor that my mouth expects, and I like to give myself what I want after hovering over the stove for 20 minutes.) The texture should be al dente--slightly toothsome but with give. If it is not there yet, keep going!
When al dente is achieved, reduce the heat to low. Stir in butter, parmesan, and a couple spoonfuls of crème fraîche, if desired. Salt to taste, starting with a teaspoon. I season with 4-5 pinches (using all fingers and thumb). Tasting for salt is critical! Remember, you can always add, but taking away is pretty tricky. Add, stir, taste, repeat!