Heat the chicken stock in a small saucepan until it is simmering, then reduce the heat to low so it stays warm until we need to use it.

In a large sauté pan, cook the chopped pancetta over medium heat until dark red and becoming crispy. Remove from the pan, and set aside. Discard the excess liquid from the pan, then return the pan to the heat.

Add butter, let it melt, then add leeks and onion. Cook a couple of minutes, until very fragrant, soft, and onion is becoming translucent. Feel free to let the onion and leeks develop a little color as they cook, this adds some depth to the risotto!

Add garlic, cook for about a minute until fragrant and soft.

Add rice, and thoroughly mix it into leeks, onion, garlic, and butter. Allow the rice to toast and absorb all of the butter and flavors from the pan, about a minute.

Add the white wine, and continuously stir as it cooks into the rice and the alcohol evaporates.

Once the wine is absorbed completely, turn the heat down to medium-low and add 1/4 cup of the warmed chicken stock. Stir the stock and risotto slowly and continuously until the stock has absorbed into the rice.

Repeat this process using 1/4 cup of stock at a time, then the hot water. You will notice that the texture of the rice will change, it will become very soft, very pliable, and creamy.

If you need to add a touch of water or stock more, do it until everything has been absorbed and the risotto has a creamy texture but just a touch al dente.

Once this texture is achieved, add cream. Stir in completely.

Remove the risotto from the heat, and add the pancetta back into it. Stir to mix, then add the parmesan, salt, and pepper to taste. Stir everything into a gorgeous, luxurious blend of creamy pancetta leek risotto.

Feel free to top with a touch more fresh parmesan, then serve hot, and enjoy!