My husband and I went to a restaurant that served this amazing risotto with pan fried halibut. The risotto was so delicious that I had to reproduce it somehow. After testing out multiple recipes, this is the winner!
Bring broth to a boil in a sauce pan. Keep warm and set aside.
In a large skillet, cook diced pancetta or bacon until brown and crisp over medium-high heat.
Remove from pancetta or bacon from pan and drain over paper towel. Leave bacon fat in pan.
In skillet, add leeks and garlic. Cook for about 3 minutes.
If you used pancetta, use the 1 tablespoon of olive oil to cook leeks and garlic in.
Add mushrooms. Continue cooking another 5 minutes.
Once all is cooked and wilted, add salt and pepper.
Stir in rice. Toast rice for about 1 minute.
Add wine. Allow to cook down and for rice to absorb the wine.
Lower heat to medium and ladle in broth slowly while stirring rice allowing liquid to absorb.
This is the exhausting part about risotto.
Cover once last cup of broth is ladled in. Lower heat to low. Cook for about 10 minutes until all the broth is absorbed and rice is tender.
If rice is not tender, add an additional cup of broth or water.
Once rice is tender, stir in Parmesan cheese.
Sprinkle with parsley.
Serve while hot.
Add more salt and pepper to taste if desired.