unless of course you are Yossarian or Sloper and can pretend that you don't have a small army of cooks, butlers and maids to hand for your first culinary experiments.
Not getting my head round the white and wild mushroom thing- practically all risottos have a half -glass or so of white as the first liquid added to the rice/onion mix it is traditional to use a very neutral white (until relatively recently all Italian white have been bone dry and neutral it was the way they liked it), and it is possible that a faint tang of something alcoholic remains, but by the time you have added a liter of stock, plus the mushrooms plus the dried porcini soaking mix (if you are not fortunate enough to have a selection of fresh wild mushrooms) the type of wine used is lost in the mists of time. I think the reason that wine is used at the start has nothing to do with taste but acts as a volatile liquid which will evaporate off quickly, reducing the temp of the ingredients so that the stock can be added with out it scalding.