Rinse and dry the mushrooms, then roughly chop them and place on a plate.

Chop the shallot and sauté it in a large skillet (big enough for the risotto) with the white wine and a pinch of salt until golden.

Peel the garlic clove, remove the green sprout inside, and cut it in half.

Once the shallot is softened, add the mushrooms to the skillet over medium heat.

Meanwhile, heat the vegetable broth in a separate pot and bring to a boil.

Stir the mushrooms occasionally. When they start to release their juices, add the rice.

Toast the rice over medium-high heat, stirring constantly so it doesn't stick. When the grains start to separate from the bottom, add 2-3 ladles of hot broth and lower the heat. Cook, adding more broth as needed to keep it from drying out.

For the walnut sauce (optional): Mix 1 tablespoon vegan cream cheese, 1 teaspoon hot broth, and a handful of crushed walnuts. Stir to combine.

When the rice is cooked (make sure it's creamy and not too dry), turn off the heat. Add 1 tablespoon margarine to the center of the pot along with the walnut sauce. Cover with a damp kitchen towel and let rest for at least five minutes.

Remove the towel, stir, and serve with a sprinkle of black pepper. Enjoy!