As the butter begins to melt, add half a tablespoon of olive oil.
Add the onions and stir till the onions turn translucent.
Then add the celery and keep stirring.
Add the rice.
As the rice begins to crackle, add the white wine and stir the rice.
Pour 200 ml of hot chicken stock to the rice and stir the rice to make sure that it does not stick to the bottom of your pan. Put the lid and let it cook for 10 minutes on low flame. Remove the lid and stir the rice.
Add another 200 ml of hot chicken stock and stir again. Put the lid back on and cook for another 10 minutes on low flame. Remove the lid and stir the rice.
Take it off the flame and add 2 tablespoons of grated parmesan cheese and about 20g of butter. Put the lid and allow the dish to soak in the flavor of the butter and the cheese from its own steam. In 3 minutes, your risotto Bianco will be ready to serve.