In another pot add a little oil and on medium heat cook pancetta till browned. Remove from pot and put on plate w paper towel to absorb oil.
In same pot add leeks and cook on medium heat till beginning to sweat, about 7 minutes. Add garlic and cook a further 3 minuted.
Add red wine and let reduce, about 5 minutes. Then add rice and stir well.
Add 1/4 cup of broth and stir well. Make sure heat isn’t too high. Once rice has absorbed broth, about 7 minutes, add another 1/4 cup of broth and stir well. Continue until all broth is used, about 20 minutes.
Once all broth is used turn off heat, add butter and Parmesan cheese. Stir well. Add pancetta and stir well. Add salt only if needed.
Serve immediately, topped with freshly cracked black pepper, chopped parsley, and a little bit more grated cheese.