In a medium stock pot add the water, thyme, bay leaves and garlic cloves. Bring to a simmer together with all of the stalks from the shiitake mushrooms and one of the largest shiitake mushrooms. Simmer on low flame for 25 minutes. Adjust seasonings to taste with the sea salt and keep warm.

In a large skillet add 2 tbsp pf the olive oil and saute half of the clean leeks with a pinch of sea salt for about 10 minutes. Slice the shiitake mushrooms and add them to the skillet with the leeks. Toss to coat well and sauté for a few minutes until the mushrooms start to wilt.

Stir in the rice and make sure to coat it very well in all the oils. Toast it for a few minutes and stir in the white wine. Once the wine is almost absorbed but not completely evaporated, pour in half of the mushroom stock. Stir well to combine and keep the rice at a gentle simmer. Cover with a tight lid and cook for about 20 minutes until most of the sock has been absorbed. Make sure to stir well a few times to achieve a creamy consistency.

Once the stock is almost all absorbed, pour in the remaining of the mushroom stock reserving half cup. Cover with the lid again and simmer for another 20 minutes or until most of the stock has been absorbed and the rice grains are cooked through but still al dente. Stir in cheese and the butter until melted for a silky finish.

Add the reserved mushroom stock to the risotto just before serving.

In a separate skillet add a lug of olive oil and saute the remaining of the leeks for just a few minutes until the start to wilt. Clean the chanterelle mushrooms and add them to the leeks with a pinch of sea salt. Toss to coat in the oils and cook for a couple of minutes until they start to soften. Adjust seasonings with sea salt and serve on top of the brown rice risotto surrounded by the sautéed leeks and sprinkled with the parsley. Finish with a good drizzle of extra virgin olive oil.