1. In a medium sauté pan, cook pancetta over medium heat, turning frequently, until browned and crisp (about 5 min.).
2. Using a slotted spoon, transfer pancetta to a paper towel-lined plate and set aside to cool; reserve pancetta drippings.
3. If needed, add oil to the drippings to make 1 ½ tbsp. of fat; set aside.
4. In a small saucepan, bring broth to a simmer; keep warm but do not boil.
5. In a large saucepan, heat reserved fat over medium heat.
6. Add rice, onion and garlic to the large saucepan; sauté for 5 min.
7. Add wine; cook until liquid evaporates.
8. Add 2 cups broth; cook, stirring occasionally, until liquid is nearly absorbed (about 5 min.; if liquid takes much longer or much less than 5 min. to absorb, adjust heat up or down slightly).
9. Add another 1 cup broth; cook, stirring occasionally, until liquid is almost gone again (5 min.).
10. Continue adding broth 1 cup at a time, cooking until rice is tender (about 15 min.).
11. Crumble cooled pancetta into pan; stir in remaining ingredients until cheese is melted and ingredients are evenly heated through.
12. Serve immediately while risotto is very hot.

Tasty Tip:

• More or less cooking liquid may be required.