In a large bowl, soak porcini mushrooms in lots of water.
You will be using the water later to cook the
rice. Let mushrooms soak for approximately 1
hour, or until saturated. Once moist, slice
porcini into thin slices in a medium saucepan,
combine olive oil, butter, garlic, onions, porcini
mushrooms and pancetta on a medium-high heat.
Stir contents until onions are translucent.
Pour in arborio rice, one cup porcini water
from your soaking bowl, and one cup white wine.
Turn down heat to a medium low, continue stirring
rice until water is absorbed. Add 1 cup of water
and repeat process. Continue this until rice
is al dente. If you run out of porcini water,
use regular tap water. Salt and pepper to taste.
Dispense into soup bowls and garnish with a
sprig of rosemary if desired.