Step 1

Heat half the oil in a large, heavy-based pan over medium heat. Add pancetta and cook, stirring often for 3-4 minutes or until crisp. Remove with a slotted spoon to a plate and set aside.

Step 2

Add remaining oil and leek to the pan and cook, stirring for 3-4 minutes until softened. Add garlic and mushrooms, and cook stirring for 4-5 minutes or until lightly golden. Stir through the rice and cook for 2 minutes coating the grains.

Step 3

Add wine and simmer until the liquid is absorbed. Slowly add hot stock (about 80ml (1/3 cup) at a time). Stir continuously until the liquid absorbs. Continue adding stock until the rice is creamy but still has a slight bite. Stir through half the pancetta and season with pepper.

Step 4

Spoon risotto into serving plates. Scatter with remaining crispy pancetta and grated parmesan to serve.