Cook the pancetta (or bacon) in a hot pan without any fat until brown but not too crisp. Drain the fat and keep warm.
Warm up the stock and keep it hot in a pan on low heat.
In a risotto pan over medium-low heat, heat butter and oil. Add shallot and cook until tender but not browned. Add the rice, stir and cook for 4 to 5 minutes or until toasted (it will absorb the fat and release a nutty aroma). Pour in the wine and let the alcohol evaporate. Then add the warm stock, a ladle at the time, stirring after each addition and only adding the next one when the first has been absorbed. Proceed the same way until the rice is cooked, about 18 minutes from the first ladle of stock.
Five minutes before the end, add pancetta and chopped pineapple to the risotto. After 3 minutes, add the curry powder. Stir and finish cooking.
When the rice is cooked, remove from the heat and add the grated Parmesan cheese. Stir and let stand 3 to 5 minutes. Serve with more grated cheese if you like.