3/4 cup arborio rice
3 1/2 cups chicken broth (can use veggie broth also)
2 cups chopped mushrooms (portabello or cremini, preferably)
1/4 cup diced pancetta (optional)
In large pot, heat olive oil and add mushrooms, pancetta, and garlic. Saute until brown over medium heat. Turn heat to low medium and add rice.
Heat broth over medium heat until boiling. Turn off burner but keep broth warm.
Add heated broth 1/4 to 1/2 cup at a time, allowing rice to soak up liquid. Stir constantly while adding broth, then stir occasionally until rice is creamy. Repeat until all broth is used. Risotto should have al dente texture. Serve!