4 cups chicken stock
6 fresh porcini mushrooms, 3 thinly sliced, 3 chopped
3 tablespoons EVOO
2 to 4 ounces pancetta, finely diced
1 small onion, finely chopped
1 or 2 cloves garlic, finely chopped
1 teaspoon finely chopped mixed fresh herbs (thyme, parsley, and sage)
1 1/2 cups Arborio rice
1/2 cup dry white wine
3 tablespoons butter, cut into small pieces
3/4 cup mixed grated Parmigiano-Reggiano and pecorino cheese
Combine the chicken stock and the sliced porcini in a saucepan and gently warm them.
In a pot with a rounded bottom, heat the EVOO (3 turns of the pan) over medium-high heat. Add the pancetta and cook until some of the fat has rendered, about 5 minutes. Add the onion, garlic, and mixed herbs and stir until softened, 2 to 3 minutes. Add the chopped porcini and rice and stir to toast the rice. Add the wine and cook, stirring, until the liquid has been absorbed.
Begin adding the hot chicken stock, a few ladles at a time, stirring constantly and cooking until the liquid has been absorbed before adding more. Continue adding stock and cooking until the rice is al dente, about 18 minutes total.
When the risotto is about done, add the butter to the risotto, stirring until it has melted in. Stir in the cheese, then remove from the heat.
Serve the risotto in shallow bowls.