In a medium sized pan, bring your fresh stock to a gentle boil.
Prepare the 'soffritto' by finely chopping the onion, celery and carrots. Cook in olive oil until softened.
Stir in the rice, ensuring grains are coated with oil. Add wine and stock gradually, allowing each ladleful to be absorbed before adding more.
Cook the rice for around 15 minutes, adding stock and stirring regularly. Season with salt and pepper.
Remove from heat, stir in butter and Parmesan. Add more stock if needed.
Serve immediately.
