This recipe is a mixed collaboration of my aunt and I.
In a sauce pan, heat vegetable stock over medium heat until hot, leave on burner, you'll be going back to the stock throughout the process. In a small frying pan sauté mushrooms with a little bit of olive oil, set aside. In a fairly large frying pan over medium heat, pour olive oil and 1 1/2 tablespoon spoons of margarine (save the rest for the end) once the margarine begins to melt, sauté onions, garlic, and shallots until tender and aromatic. Add the rice to this mixture and sauté until the rice becomes opaque and white. At this point you can add the white wine and stir until completely absorbed. If you choose to skip this step go straight to adding about a cup of vegetable stalk and stir until completely absorbed, repeat this process adding about a cup of stalk at a time until the rice becomes creamy and starchy. Risotto is often misunderstood as being a difficult dish to prepare, in fact, it's actually quite easy but you have to be attentive. Once the rice has reached desired consistency add the sautéed mushrooms, sage, the remaining margarine, and about 1 1/2 cups of shredded vegan cheese of choice. Stir until margarine and cheese are completely melted. With risotto it's best served immediately after cooking, piping hot.
It'll keep in an air-tight container in the fridge for up to 3 days, however, it's best if eaten right away to avoid a gummy consistency. Garnish with whole sage and sliced avocado. Enjoy!