Risotto with Celery

1 bunch of cutting celery (2 cups diced)
1 Tbs. extra virgin olive oil
¼ cup garlic chives, chopped
1 Tbs. chopped Italian parsley
1 (14 oz.) can diced tomatoes
salt and freshly ground black pepper to taste
6 cups chicken broth or vegetable broth
3 Tbs. butter, divided
2 cups Arborio rice
¼ cup freshly grated Parmesan cheese

Finely dice the celery stalks and leaves, (reserving a few of the leaves).  

In a small saute pan, combine the olive oil, garlic chives, and parsley. Cook over low heat for 2 to 3 minutes. Add the tomatoes and salt and pepper to taste. Cover and cook over medium-low heat for about 5 minutes. Remove from heat.

Bring the broth to boil in a saucepan. Turn off the heat and keep on the stove with the lid on.

Melt 2 tablespoons of the butter in a medium, heavy-bottomed saucepan. Add the diced celery and leaves, except for the reserved leaves. Cook over low heat for about 5 minutes. Add the tomato sauce and cook for another 5 minutes. Add the rice and stir to coat the grains. Let cook for 1 to 2 minutes. Add enough broth to just cover the rice and celery and bring to a simmer. Keep the lid partially on the saucepan and stir often, until the broth is absorbed. Continue adding broth, just enough to cover, and stir frequently, until the rice is al dente and the risotto is creamy and liquid. This should take about 15-20 minutes. In the final few minutes of cooking, stir in the remaining celery leaves. Remove from heat and stir in the remaining tablespoon of butter and the grated Parmesan cheese. Add salt and pepper to taste. Serve with additional Parmesan cheese.  Serves 4