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@pascalo
Hmm, maybe I give the chorizo a shot ... I love that stuff, but usually in stews or with fish / scallops / chicken.
When I do mushroom risotto I usually use a tiny bit of bacon, onion and simple brown mushrooms plus wine and chicken stock, then add dried porcini and the liquid from soaking it to give it a good kick up its backside.
Then some butter, grated parmesan and parsley, done.
The dried porcini also work a treat in a mushroom, white wine and creme pasta sauce ... which goes well with wholewheat pasta.