Ingredient Notes:
Mushrooms- I use Crimini mushrooms with shiitake shining mostly in the stock, but I have had success with oyster mushrooms.
Mushroom stock- Use the stems of the mushrooms and some sacrificial mushrooms to make mushroom stock. I recommend that you include shallots and thyme for added flavor in your stock. Plan on making more stock than shown, because risotto needs stock like crazy. Use vegetable stock if you run out of mushroom stock; use water if you believe your stock will become over reduced.
Truffle- Some people have access to fresh truffe (lucky people), some use truffle oil (like me), and some don't like the taste of truffle at all (chumps). You can use whichever form of truffle you like for this recipe.

Method notes:
Step 1- Mushrooms vary quite wildly in flavor and structure. Make sure you do what makes sense for your mushroom of choice during this step.
Step 3- Performing this step and reintroducing the ingredients at a later step helps preserve the texture of the mushrooms and the flavor of the spices.
Step 6- Keep plenty of stock with you in case you need to add more, keep rice covered by stock at least 1/4 inch until rice is 90% cooked or else this dish could take over an hour to finish.
Step 8- If you are using truffle, then I should be able to trust you to use it correctly for this dish; do what makes sense for your form of truffle, so you get the flavor that you are looking for.