Heat EVOO in a large saute pan or pot. Add the shallot, white onion, and garlic and cook on medium-low heat until softened
Next, heat broth in a pot. Once warm, reduce heat to low. (Adding warm broth to your rice aids in the cooking process.)
Add the mushrooms to the shallot, onion, and garlic mixture, stirring to coat and cook for another minute
Next, stir in the rice and and add your dry white wine, if using. If not, using a measuring cup, add in enough broth to cover the rice. Bring to a boil then reduce to a simmer.
As the broth is absorbed, you will want to continue to stir the rice, adding in a cup of broth at a time.
Once cooked, stir in the vegan Parmesan along with salt and pepper to taste!
Serve and enjoy!