Baked Risotto with Mushrooms and Goat Cheese

Preheat oven to 350ºF. Spray a large baking dish with nonstick spray. (I use a 2 1/2-quart ceramic dish),

In the baking dish, stir together the rice, chicken broth, and 1/2 cup of the white wine.

Cover the dish with foil or a lid. Bake for 40 to 45 minutes, or until the rice is cooked and the liquid is mostly absorbed.

While the rice is baking, heat the oil in a large skillet over medium heat. Add the mushrooms and sauté until they release their liquid and the liquid evaporates, about 8 minutes. Add the onions and continue cooking until the onions are soft, about 5 minutes. Add the garlic, thyme, and salt and pepper to taste. Cook, stirring frequently, for 1 minute, then stir in the remaining 1/4 cup of wine and cook until the wine evaporates, about 3 minutes.

When the rice is cooked, stir it well, and then stir in the butter and cheeses. When the butter and cheeses have melted, add the mushrooms and stir to combine.

Season to taste with additional salt and pepper, if necessary. (I like a lot of pepper in this.)

Stir in the parsley and serve immediately.

Serves 4 as a main dish, 8 as a side dish or first course.