Preheat the oven to 350. Rinse the Arborio rice well in cool water.

Place the rice and the 4 cups of chicken stock into the dutch oven. Cover with the lid and place in the oven.

Bake for 45 minutes.

While the rice is cooking, in a separate skillet, heat the 2 tbs of olive oil. When the oil is shimmery on the surface, saute the garlic in the olive oil and after one minute, add the mushroom slices. Cook the mushrooms until lightly browned and until the water is released from the mushrooms. Then remove from the heat and set aside.

Remove from the oven. Most of the stock should be absorbed. Add the other 1 cup of stock, the parmesan, white wine, butter, mushrooms and garlic mixture.

Stir well for 3 minutes without stopping.

Add salt and pepper to taste.