Finely slice the (washed) leeks, shallots, mushrooms (torn into small pieces) and fry with the butter and oil for 5 minutes
Add the garlic (chopped) and continue cooking for 5 minutes (the mushrooms will release some water so the garlic doesn't burn)
Add the rice (you may need to add the harder rices first and the white rice after 10 minutes - make sure you follow the package instructions) and the white wine
Cook for a few minutes until the wine has evaporated
Like any risotto, continue stirring and adding ladle fulls of stock at a time until the rice is cooked (20-40 minutes depending on the variety)
Turn off the heat and add the grated cheese, salt and peeper, the yoghurt and an extra drizzle of olive oil. Serve!