Blackberry Risotto with Crispy Pancetta

This blackberry risotto is a delightful twist on a classic Italian dish. The sweet–sharp taste of fresh blackberries pairs beautifully with the savoury notes of pancetta and the delicate creaminess of soft cheese. The result is a perfectly balanced risotto with a stunning, naturally vibrant colour.

Serves 2-3, Preparation 15 mins, Cooking 20 mins

240 g Carnaroli rice/ 1 ¼ cups
200 g fresh blackberries / about 7 oz
1 onion, finely diced
600 ml ( 2 ½ cups ) hot water spiced with sage, thyme, 2 juniper berries
50 g ( 3 tbsp) soft light cream cheese
40 ml ( 3 tbsp ) white dry wine
80 g (3 oz) diced unsmoked pancetta
EVOO – Extra virgin olive oil, a tablespoon
Unsalted butter, a knob (1 tbsp)

Method

Blend the blackberries into a smooth purée, reserving a few whole berries for garnish. Pass the purée through a sieve to remove the seeds. Set aside.

Heat 600 ml water with sage and thyme leaves, juniper berries (or a few peppercorns) and salt to taste. Keep warm over low heat.

In a wide pan, sauté the onion in the olive oil and butter until soft. Add the rice and toast it for 3–4 minutes, stirring until the grains turn translucent.

Increase the heat, pour in the white wine and allow it to evaporate completely. Reduce the heat again. Add the hot infused water one ladle at a time, stirring frequently. Add the cream cheese and mix well.

When the rice is almost cooked, stir in the blackberry purée, reduce the heat and add half of the crispy pancetta. Cook for the final few minutes.

Remove from the heat, stir gently and plate. Garnish with the remaining pancetta and whole blackberries. Serve immediately.