The only modification I made to the recipe is that I used only 8oz of portabella mushrooms, and no white mushrooms. I also found that I didn't need all the broth that was called for.
When I buy dry white wine for a risotto recipe, I always buy the cheapest wine possible. If the remainder is drinkable, that's a bonus :) I'm happy to say that tonight's chardonnay was more than just drinkable, it was quite good! Especially when paired with my mushroom-less risotto.