Heat vegetable stock in a pot. Turn off and leave on the stove.

Saute mushroom and salt. Take off heat.

In large pan or dutch oven on medium to medium high heat saute onions with olive oil and salt for about 2 minutes.

Add the arborio rice in order to toast the rice for 3 minutes.

Add white wine and allow it to reduce for another 2 to 3 minutes.

At this point you want to start to add your stock in. About one to two ladles at a time. Reduce heat to medium. You want your rice to be at a maintained simmer.

Stir well after each addition of stock.

After 20 to 25 minutes you want to stir in your mushrooms and celery.

Add the final 2 ladles of stock and stir and simmer for another 2 to 3 minutes.

Take off heat, add parmigiano-reggiano and stir. Sprinkle with parsley and ENJOY!