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Risotto With Pancetta And Wild Mushrooms

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8 paper-thin slices of pancetta or bacon (about 2 ounces)

1 tablespoon extra-virgin olive oil

1 pound mixed mushrooms, such as chanterelles, cremini and Portobellos, thickly sliced

Sea salt

3 tablespoons unsalted butter

1 teaspoon finely chopped parsley or tarragon

5 cups light chicken stock or canned low-sodium broth

1 garlic clove, lightly smashed

1 shallot, minced

1 1/2 cups Arborio rice

1/2 cup freshly grated Parmigiano-Reggiano cheese (2 ounces), plus shavings, for garnish

2 tablespoons heavy cream

Freshly ground white pepper

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