Champagne Risotto with Perigord Truffles

Name: Champagne Risotto with Perigord Truffles
Yield: Serves 8
Ingredients: 30 g dried ceps, soaked for 1 hour in a little warm water; 500 g button mushrooms, washed and roughly chopped; 10 black peppercorns; 10 g thyme; 1 leek, trimmed, washed and roughly chopped; 2 onions, peeled and roughly chopped; 30 ml vegetable oil; 1 clove garlic, peeled and roughly chopped; 80-100 g fresh black truffles; salt and freshly ground white pepper; salt and freshly ground white pepper; 120 ml champagne; 60 ml double cream; 1 bay leaf; 60 g butter; 400 g carnaroli rice; 1-1.5 ltrs hot mushroom stock