In a pan over medium heat, add the garlic-infused olive oil and once hot, add the pancetta or bacon. Cook the bacon for about five minutes or until almost crisp. Remove with a slotted spoon and set aside.
Pour out the fat, reserving 1 tablespoon in the pan. Then add the rice and saute for a minute until the oil and fat has coated the rice. Splash in the wine and reduce completely.
Wait for the wine to almost fully absorb (stirring regularly) and then add the chicken stock a ladle at a time, ensuring each ladle has almost fully absorbed before adding the next. Ensure you stir regularly.
After about 15-20 minutes you should have used up all of the stock. Have a taste of the rice. It should be softer, but still have a bit of a bite to it (it will soften up further when you add the cream). If the rice is still too hard, you can add in a ladle or so of water.
Stir in the cream, parmesan and cooked pancetta or bacon. Season with salt & pepper.
Serve it topped with more parmesan and/or fresh basil
Serve while it's warm and enjoy!