Pour the chicken stock and white wine into a large stock pot. Bring to a low simmer just to keep warm.
Heat olive oil in another large pot on medium heat.
Add the onion and season with a pinch of salt. Let it cook and soften, stirring every minute or so until translucent and fragrant.
Add 2 tbsp of butter to the pan. Once it's melted, add the leeks in and sprinkle another pinch of salt. Mix the salt into the onion and leek mixture and cook for 5 minutes (stirring every minute or so) until softened. Add the garlic in and cook for 1-2 minutes until fragrant.
Pour the arborio rice into the pan and let it toast for 2-3 minutes, while mixing it every minute or so.
Return to the stock pot with the chicken and white wine mixture. Pour 2-3 ladles of the mixture onto the rice and mix. Let the rice absorb the initial "dose" of liquid for 2-3 minutes. Now, add the rest of the wine/chicken stock mixture to the rice mixture. Stir to make sure the rice is fully incorporated and season with a pinch of salt and 1 tsp of dijon mustard. Mix until the mustard is fully combine. Let the rice simmer and return to the pan every 3-4 minutes to give it a stir. Continue cooking until the rice is al dente and the liquid is evaporated. TIP: If you are preparing any proteins for topping, now would be a good time to multi task and prepare or cook those!
Once the liquid is absorbed, add 1/2 cup of heavy cream and another pinch of salt to taste. Stir and let the rice absorb the cream (4-5 minutes.)
Return to the pan and taste the risotto. The texture of the rice should be fully cooked with a firm bite. If the rice isn't cooked enough, wait another 5 minutes and let the rice continue to absorb, Then taste it again. If it's still not cooked enough, add 1/4 cup more of chicken stock or heavy cream and continue the process until it's cooked to your liking. I prefer my risotto to be al dente, which is standard in restaurants as well.
Add the Parmesan to the risotto and mix to combine. Taste before plating. Adjust if you would like more salt the Parmesan should add plenty of salt and umami vibes, but it's always important to check!)
When plating, use the back of your spoon or ladle to spread the risotto until slightly flat. Top with whatever your heart desires! I topped with lemon zest, Parmesan, fresh parsley and put some sour dough toast on the side.