Heat the butter in a large skillet over medium high heat. Add the onion and cook for 2-3 minutes, until beginning to soften. Then add in the celery and carrots.
Add in the rice and toast.
Pour in the white wine and stir to combine.
Add the diced chicken to the pan along with the Italian seasoning, pepper, and salt.
Cook and stir for 5 minutes until chicken is golden on all sides.
Add the garlic and cook for one more minute, stirring constantly.
Add the chicken broth to the pan and stir.
Bring to a boil, then reduce the heat to medium low.
Cover with a lid and simmer for 17-20 minutes, until rice is completely tender. Or place in 425 degree oven. Cover with foil.
Stir in the heavy cream and parmesan. Serve immediately topped with parsley if desired.
