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Place the onions, carrots, celery, and garlic in a food processor fitted with a blade attachment. Pulse until the mixture is finely chopped and almost paste-like in texture.
Pour the olive oil into the dutch oven over medium high heat. Add in the vegetable mixture and half a teaspoon of salt. Cook for about 5 minutes until the vegetables have started to dry out.
Add in the cubed chicken, remaining salt, and bay leaves. Stir the chicken and cook until the chicken begins to brown slightly; about 5-6 minutes. Add in the wine and cook until it has mostly evaporated; about 5 minutes. Scrape the bottom of the pan while the wine bubbles and cooks.
Pour in the 5 cups of hot broth and bring to a boil. Add in the arborio rice and bring to a simmer. Reduce the heat and cover the pot to cook the rice. Stir the rice every 5 minutes scraping the bottom of the pan and continue cooking until the rice is al dente; about 20-25 minutes total.
Once the rice is cooked stir in the butter pieces until well combined. Then stir in the parsley and parmesan cheese. Turn off the heat, cover, and let sit for 5 minutes to allow the excess liquid to absorb. Serve with extra parmesan and parsley sprinkled over top.