Add oil, with mushrooms, onion, garlic celery and seasoning. Sauté until everything is softened.
Next add the rice, cook the rice off for a minute to break down the hard outer layer. And to insure the rice cooks well.
Once the rice has been cooked off. Add the wine, or lemon juice with the parsley. Cook of the alcohol and then add the stock.
Add a ladle of hot stock to the rice and allow to cook. Every time the liquid evaporates refill with another couple ladles of stock. Make sure to stir the rice to ensure nothing gets burnt at the bottom.
After 20 minutes the rice should be cooked, wait for any remaining liquid to evaporate. Turn the heat off and add the butter and cheese.