Bring 4 cups vegetable broth to a boil in a saucepan; cover and keep hot.
Melt 1 tbs Earth Balance margarine with 1 tbs olive oil. Add 1 chopped shallot; saute 1 min. Add wild mushrooms of your liking approx 1-2 cups diced; cook until mushrooms are tender and juices are released, about 4 minutes. Add 1/2 cup arborio rice and stir to coat. Add 1/4 cup Sherry and simmer until liquid is absorbed, stirring frequently, about 3 minutes. Increase heat to medium-high. Add 3/4 cup hot vegetable broth and simmer until absorbed, stirring frequently. Add remaining hot vegetable broth 3/4 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is just tender and mixture is creamy, about 20 minutes. Stir in grated vegan Parmesan or almond mozarella cheese and chopped fresh thyme. Serve warm.
This recipe feeds two light eaters; double it for more guests or if you want leftovers.
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