Bring your chicken stock to a boil then down to a simmer.
Add olive oil to a wide, high-sided skillet.
Add celery, onions and garlic. Cook until soft then add the risotto and stir to coat in the oil. Let cook one minute.
Add the wine if using and let cook one minute.
Add one ladle of simmering chicken stock and stir. Keep adding one ladle at a time, making sure to not add the next one until the rice has absorbed the last ladle. Continue doing this for about 18 minutes, or until the risotto is about 5 minutes away from being done.
Drag your spoon down the risotto, noticing if the rice slowly comes back together (like a wave), but without a bunch of stock behind it. Once you've reached this, add one final ladle of stock, salt and pepper and turn off the heat.
Add the butter and a good, healthy grating of Parmigiana-Reggiano. Cover and let sit for 5 minutes.