Heat oil or goose fat in a sauce pan over medium heat. Add garlic, shallots, and mushrooms. Sauté for 2 minutes. Add rice and sauté until slightly brown. Set aside until just before candle lighting (or proceed directly if preparing for a non-Shabbat meal). Just before proceeding, combine wine and stock in a saucepan over high heat. Bring to a boil. Combine rice mixture and wine mixture in a lightly greased 3-quart baking dish. Cover tightly and bake 35 minutes.