Wash and trim the celery, cut it in half, and place it in a pot.

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

Peel and wash the onion, cut it in half, add it to the pot, then fill the pot halfway with cold water and cook to make a vegetable broth.

Dice the chanterelle mushrooms and set them aside.

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

In another skillet, heat olive oil and finely chopped onion. Sauté until soft, then add the rice and toast for a few minutes.

Pour in the white wine and let it evaporate, then add the mushrooms to the skillet with the rice.

Gradually add the vegetable broth, stirring and cooking until the rice is done.

In the last minute of cooking, 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.