Preheat the oven to 350 F.

Place the rice and 4 cups 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.

In the meantime, prepare the caramelized mushrooms. To a hot skillet – add olive oil and 1 Tbsp butter.

Next, add the mushrooms in one layer and allow to cook until they turn deep golden brown. Flip and continue cooking until both sides are golden and caramel-y. Remove from heat and set aside.

Remove the Dutch oven from the oven, add the remaining 1 1/2 cups chicken stock, the Parmesan, 3 Tbsp butter, salt and pepper.

Stir vigorously for 2 to 3 minutes, until the rice is thick and creamy.

Add the mushrooms and stir until heated through.

Serve hot with an extra sprinkle of Parmesan and black pepper.