Leek Risotto

Name: Leek Risotto
Ingredients: 4-5 cups vegetable stock; Extra-virgin olive oil; 3 small leeks, halved and thinly sliced; 1 shallot, minced; 1 cup carnaroli rice; 1 cup white wine; 2 tablespoons unsalted butter; 1/4 cup freshly grated Parmesan cheese; 1/3 cup heavy cream, whipped to soft peaks; Kosher salt, to taste; Minced chives, for garnish