Wash and trim the celery, cut it into three pieces, and place in a pot.

Peel and wash the carrot, cut it in half, and add it to the pot with the celery.

Peel and wash the onion, cut it in half, and add it to the pot with the other ingredients. Add cold water, bring to a boil, and make a vegetable broth.

Clean the Pleurotus mushrooms by scraping off any dirt with a knife.

Cut the mushrooms into small cubes and set aside for a moment.

In a skillet, heat the olive oil and finely chopped garlic. Sauté until fragrant, then add the mushrooms. Season with salt and black pepper, and cook for about 10 minutes.

After this time, add the white wine, let it evaporate, then add the rice. Toast the rice for a few minutes.

Begin cooking the rice by adding the vegetable broth a little at a time, stirring with a wooden spoon.

When the rice is almost done, turn off the heat, move the skillet off the burner, and add the butter, grated Parmesan, and finely chopped parsley. Stir until creamy.

Plate and serve, garnished with more finely chopped parsley.