@Titania YES also if you have a little party-anxiety, risotto is a nice place to hide it. Stir, stir, stir, so soothing. And yes also to your truffle oil sentiment; it can kind of make everything taste the same too, hiding variations in taste between an actual mushroom and the rice, for example.
Also: risotto is a bowl food, not a plate food; always a glass of wine first into the rice/onion mixture, before stock (I think this is the usual way of achieving the thing done here with vinegar); fry sage leaves in olive oil before garnishing with them. No? Chewy raw sage leaves? Truffle oil? No.