Add the stock and white wine into a medium-sized saucepan and place it over medium-low heat. This should never simmer, but it needs to stay warm.
Place a large saute pan over medium heat. Once hot, add in the olive oil and butter.
Once the butter is melted, add in the diced onions and saute them for 3 minutes, stirring occasionally.
Now, add in the diced mushrooms, stir, and cook for another 2 minutes, stirring occasionally.
Add the salt and pepper into the pan, stir well, and cook for another 4 minutes, stirring occasionally.
Add the garlic and rice into the pan and constantly stir for 3 minutes.
Turn the heat down ever so slightly, so it's at a medium/medium-low heat. Then, add 1/2 cup of the vegetable stock/wine mixture. Stir the rice constantly-IMPORTANT.
Once all of the liquid has absorbed into the rice, add another 1/2 cup of the vegetable stock/wine mix, and stir constantly. Repeat this step until all of the stock mix has been added. NOTE: You need to stir the rice constantly until the very end. You will be cooking and stirring the rice for about 25-28 minutes.
Once you've added in the last 1/2 cup of stock mix, continue cooking the rice for two minutes, then turn the heat off. Now add in the vegan parmesan and stir until the parmesan has melted. This is optional, but it adds a lovely flavor, add the TRUFF truffle oil into the rice and stir well.
Allow the risotto to cool down to room temperature. Then, if you plan to make the arancini on the same day, scrape the risotto onto a parchment paper-lined large sheet pan, cover it with a piece of plastic wrap, and let it chill in the fridge for at least an hour. Alternatively, you can put the risotto in an air-tight container and let it sit in the refrigerator overnight.