In a medium saucepan, bring water to a boil. Add dried mushrooms, cover with lid, and remove from heat. Let the mushrooms steep for thirty minutes to an hour.

Preheat the oven to 350 degrees F.

In a medium skillet, heat olive oil over medium/low heat for a minute. Add sliced mushrooms and sauté for 7-10 minutes, until golden.

Add the chopped herbs, garlic, salt, and pepper to the mushrooms. Stir and sauté for an additional two minutes. Remove pan from heat.

Remove the lid from the pot with the now reconstituted mushrooms. Place a strainer in a medium bowl. Pour the contents into the strainer. Remove the strained mushrooms, give them a good dice, and then add them to the pan with the mushrooms.

Add the rice to the pan with all the mushrooms in it, stir to combine.

Grease a 9”x13” baking dish with a tablespoon of olive oil. Add the rice and mushroom mixture to the dish. Pour in the mushroom stock. Stir to combine.

Bake the risotto for twenty minutes. After, remove from the oven, stir in the goat cheese, and then return the dish to the oven for another twenty minutes. Serve immediately.

Cooking method adapted from Joy the Baker