preparationBring the broth to a simmer over medium-high heat. Cover the broth and keep it warm on low heat. (This is not necessary when using a saute pan or a gas oven in which case you can use the broth cold or room temperature)
Place the olive oil in the pan and warm over medium heat. Add in the pancetta and cook until crisp. Add the onion and sauté until translucent. Stir in the garlic and cook until golden. Stir in the rice and cook for about 2 minutes until the rice is toasted (or until you smell popcorn...yes popcorn!). Pour in the wine and deglaze, this will take about 1 minute. Once the liquid has evaporated and you can draw a line to seperate the rice without it coming back together you know you are ready to add more liquid.
Add enough stock to cover the rice; simmer over medium-low heat until the liquid is absorbed. Repeat 3 times. On the third time stir in the mushrooms and parsley. Once the rice is cooked to your liking turn off the heat and add the 1/2 cup of parmesan cheese and butter. At this point you would add the salt and pepper to taste. Garnish the dish with an extra sprinkle of parmesan cheese and extra Virgin olive oil