Pour the chicken broth in a saucepan and cover. Heat over low heat until the broth is warm.

Melt the butter and the olive oil in a large pot. Add the onions and garlic with a big pinch of salt and pepper. Stir in the rice. Cook, stirring often, until the rice is translucent and toasty, about 5 minutes.

Once the rice is translucent, stir in the carrots and celery. Cook for 2 minutes.

Add 1 ½ cups of the warm stock, stirring continuously, until the stock is absorbed. Repeat again with another cup of stock, stirring until absorbed. Repeat this process with another 3 to 4 cups of the stock, until the rice is creamy and al dente. You want it to appear “hydrated” – and want there to be some liquid left in the risotto when serving. This process should take about 15 to 20 minutes.

Stir in the cooked chicken and parmesan cheese. Stir in the fresh parsley and lemon juice. Taste the risotto and add more salt and pepper if needed.

Serve the risotto immediately. Sprinkle with extra parmesan and parsley for serving!