Heat the chicken stock on low.
In a separate pan add oil and saute shallots and celery over medium heat for about 5 min until softened then add garlic and fry for an additional minute, being careful to not overcook the garlic.
Add the rice, season with salt and pepper turn up the heat to medium high heat and stir frequently because the rice will start to burn.
After 5-7 minutes it will look slightly translucent. Add the wine and continue stirring. The wine will sizzle and the alcohol will cook off.
Once the wine is cooked into the rice, add a ladle of the hot stock and another dash of salt. Turn down the heat to a simmer so the rice doesn't cook too quickly on the outside. Keep adding ladles of stock, stirring in between to ensure the stock is being absorbed between ladles. This will take about 15-20 minutes.
Taste the rice to see if its cooked and add stock until the rice is soft but has a slight bite.
When its done, remove from heat add the butter and Parmesan cheese. Stir gently, and place lid on pan. Allow to sit for 2-3 minutes and serve warm.
