Add the mushrooms & cook them until beginning to brown. Season with salt & pepper. Add the wine, toss to coat and a minute later, add the red rice & combine well. When the wine has almost been absorbed, add about a cup of the vegetable stock & bring it to a boil. Reduce the heat & cover the pan with a lid to let the rice simmer for a couple of minutes. Keep checking after every couple of minutes and add the vegetable stock in increments of 1 cup until the rice is nearly cooked.