Step 1

Melt butter and olive oil in a Dutch oven over medium heat.

Step 2

Cook and stir onion in butter and oil until softened, about 5 minutes; season with sea salt and pepper.

Step 3

Stir in mushrooms, if using, and garlic with the onion and cook until the mushrooms release their moisture, about 5 minutes; season with thyme and continue cooking for one minute.

Step 4

Pour 2 1/2 cups chicken broth and white cooking wine into the pot; bring to a boil. Stir rice and chicken into the boiling liquid, cover the pot, and reduce heat to low. *See notes about using pre-cooked chicken and checking rice halfway through cooking.

Step 5

Simmer mixture until rice is cooked, about 50 minutes.

Step 6

Preheat oven to 400 F.

Step 7

Remove Dutch oven from heat and stir spinach into the rice and chicken mixture; top with Parmesan cheese and goat cheese, if using.

Step 8

Bake in the preheated oven until cheese melts and starts to brown around the edges, about 15 minutes.