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1
Preheat the broiler.
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2
Arrange the pancetta slices on a baking sheet in a single layer and broil for 1 to 2 minutes, or until golden and sizzling.
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3
Drain on paper towels, then crumble.
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4
In a large nonstick skillet, heat the oil.
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5
Add the mushrooms, season with salt and cook over high heat, stirring, just until they exude their juices, 3 to 4 minutes.
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6
Transfer the mushrooms and their liquid to a strainer set over a bowl and press lightly on the mushrooms; reserve the liquid.
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7
Wipe out the skillet and add 1 tablespoon of the butter.
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8
Return the mushrooms to the skillet and cook, stirring, until tender and just beginning to brown, about 3 minutes.
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9
Add the parsley, cover and keep warm.
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10
In a medium saucepan, combine the stock with the reserved mushroom liquid and bring to a simmer, then keep warm over low heat.
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11
In a large, deep nonstick skillet, melt 1 tablespoon of the butter.
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12
Add the garlic and cook over moderate heat until fragrant.
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13
Add the shallot and cook until softened but not browned, 3 to 4 minutes; discard the garlic.
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14
Add the rice and stir until the grains are thoroughly coated with butter.
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15
Add 1 cup of the hot stock to the pan and cook, stirring constantly, until the rice has absorbed most of the stock, 1 to 2 minutes.
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16
Continue to cook the risotto, adding the stock 1 cup at a time, and stirring constantly between additions until it is absorbed.
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17
Cook the risotto until it has a creamy, porridgelike consistency, about 20 minutes.
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18
Remove the risotto from the heat and stir in the grated Parmigiano-Reggiano, the cream and the remaining 1 tablespoon of butter.
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19
Season with salt and white pepper and transfer to warm soup plates.
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20
Garnish with the mushrooms, pancetta and shavings of Parmigiano-Reggiano.
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21
Serve immediately.
