In the following risotto recipe, I've used both truffle cheese and truffle oil. You can simply use plain pecorino if you are having trouble finding the truffled variety. The flavour will be slightly less intense, but none the less noticeable. Chicken or vegetable stocks are best used here. For a vegan version use fat and milk substitutions listed and microplane a couple of macadamia nuts over the risotto for that "parmesan" look or use nutritional yeast flakes. Be prepared for a lot of stirring, with love.