Return saucepan to stove and add pancetta and 2 Tbsp. oil. Cook over medium heat, stirring occasionally, until fat begins to cook out, about 3 minutes.
Add onion and cook, stirring often (notice a theme here?) until softened and golden, 5–8 minutes. Add garlic and cook, stirring like you mean it, until softened, about 1 more minute.
Stir in rice; season with salt. Cook, stirring, until some grains are translucent, about 4 minutes. Add wine and cook—Never. Stop. Stirring.—until the pan is almost dry, about 3 minutes. Ladle in 2 cups broth and simmer, stirring occasionally, until broth is absorbed, 2–3 minutes. Ladle in another 2 cups broth and continue to cook, stirring until rice is cooked through and most of the broth is absorbed, 5–7 minutes.