Cut some pancetta slices into stripes. Let it cook in a pan until golden. Add some sliced celery, 2 tbsp of olive oil, and 1 tbsp of butter and leave to cook for about 5 minutes then add 1 cup of rice. When the rice is transparent, add 1 cup of white wine. Let the rice absorb the wine. Heat some stock (vegetables, beef, chicken, veal) and pour it on the rice little by little until the rice is creamy and still al dente.
Just before everything is absor, add grated parmesan and mix until melted.
It would be great with rosemary, cayenne hot red pepper or some sage.
For a vegan meal, you can prepare this risotto without the pancetta and the parmesan. In this case, you have to use the rosemary, the sage or both together!