In a small bowl, cover the dried porcini mushrooms with 1 cup boiling water and let it sit for about 10 minutes. Drain the mushrooms with a sieve and reserve the liquid. If the liquid looks grainy, you may wish to pass it through a coffee filter. Set both aside.
Heat 2 tablespoons of butter with the olive oil in a deep sided sauté pan over medium-low heat. Add the leeks and cook for about two minutes. Add the garlic and cook for another minute. Add the fresh mushrooms and cook for about 4 minutes, or until they are wilted. Add the rehydrated porcini mushrooms and stir. Season lightly with salt and pepper.
Stir in the quinoa and let the oils coat the grains. Stir in the wine (or water) and let it cook until the wine is absorbed. Stir in the reserved mushroom liquid and let it cook down. Proceed to stir in the chicken or vegetable stock, one cup at a time, letting the rice absorb the liquid between additions. Continue until the risotto is creamy and soft, about 20 minutes. You may or may not need to use all the chicken stock. Turn off the heat and cover the pan, letting it sit for about 3-5 minutes. Stir in the parmesan cheese, and adjust seasoning to taste with salt and pepper.
Serve hot, garnished with chopped parsley, shavings of parmesan cheese, and a drizzle of olive oil, if desired.