I found your post while searching for what may be the same recipe. I still haven't found it. I wrote down the ingredients without amounts.
In a dutch oven, melt butter and add pestata (combination of chopped onion, celery and carrots).
Soften, then push to the sides to create a hot spot in the center of the pan. Add cubed skinless chicken thighs and some salt.
Add some white wine, bay leaf (1 fresh, 2 if dried).
Add the boiling stock, Arborio rice, and salt.
Cover, cook for 10 minutes (seems a little short?).
When ready, finish off with butter and parmesan, stir in and sprinkle with parsley.
Here's one recipe I watched her do - maybe the one you mean? I couldn't write it down while watching (too lazy, actually, to jump up & get a pencil), so to represent this as her actual recipe is perhaps a stretch. Very close, however:
2-3 stalks of celery
small onion or big leek (because I had a leek not an onion when I made it)
2-3 chicken breasts
1 cup or so white wine
box of broth (4 c.)
2 1/2 cups arborio rice
4 TBS butter
1/4 c. or so parmesan cheese
I do this in one pot over medium/medium high heat. Sweat the veggies in some olive oil. Add the chicken, cut into bite-sized pieces. Add the wine once the chicken is mostly cooked; start to heat the broth on its own. Once the wine has simmered a bit & chicken pinkness is gone, add the rice. Stir a bit, then add the warm/hot stock. Cover & let cook for about 12-15 minutes. Stir once during cooking to keep it from sticking. Uncover & cook off any liquid left - stir in the butter & cheese at the end.