Directions: • Preheat the oven to 350 degrees. • Place the rice and 4 cups of the chicken stock in a Dutch oven. • Cover and bake for 45 minutes, until most of the liquid is absorbed and the rice is al dente. • Remove from the oven, add the remaining cup of chicken stock, the Parmesan, wine, butter, salt, and pepper, and stir vigorously for 2 to 3 minutes, until the rice is thick and creamy. • Add the mushrooms and stir until heated through. • Serve hot.