Bring 4 cups of stock to a low boil in a medium pot.

Roughly chop the mushrooms. Wash and thinly slice the leeks. Cut the pancetta into small cubes.

Add 1 tbsp olive oil to a large pan over medium heat. Add pancetta and cook, stirring frequently, for 6 minutes. Add leeks and mushrooms, cook 3-4 minutes or until soft.

Deglaze bottom of pan with wine. Add rice and stir until translucent, about 1 minute.

Add broth, about 1/2 cup (or 1 ladle full) at a time to pot. Allow liquid to absorb before adding more. Stir frequently to prevent the rice from sticking. Repeat until rice is al dente and a loose sauce has formed.

Reduce heat to low and add butter and Parmesan, stir to combine until the mixture is creamy and thick.

Garnish with roughly chopped parsley.