Risotto Cakes with Wild Mushrooms and Pancetta

Name: Risotto Cakes with Wild Mushrooms and Pancetta
Ingredients: 2 1/2 to 3 cups chicken stock or canned low-sodium chicken broth; 4 tablespoons butter; 1 shallot, chopped fine; 1 cup arborio rice; 1 1/2 teaspoons salt; 2 tablespoons dry white wine; 1/4 cup grated Parmesan cheese; Fresh-ground black pepper; 6 slices pancetta (about 4 ounces), cut into thin slices; 1 pound mixed wild mushrooms, such as shiitake, porcini, and cremini; 2 cloves garlic, minced; 1 tomato, peeled, seeded and diced; 1 tablespoon cooking oil