Blackberry Risotto with Crispy Pancetta

We have experimented with this risotto with blackberries, which have a sweet and somewhat sour flavour, combined with the savouriness of the bacon and the sweetness of the cream cheese, perfectly balance the flavour in this very special risotto. Its colour by the way is astonishing!
Using fresh fruit in a risotto is quite common in Italy, e.g. Pear and Gorgonzola risotto or Strawberry risotto just to name a few.

Serves 2-3, Preparation 10 mins, Cooking 20 mins

240 g Carnaroli rice
200 g blackberries
1 onion, diced
600 ml hot water spiced with sage, thyme, 2 juniper berries
50 g soft light cream cheese
40 ml white dry wine
80 g diced unsmoked pancetta
EVOO – Extra virgin olive oil, a tablespoon
Unsalted butter, a knob

Method

Blend the blackberries to a puree, leaving some whole for garnishing the dish. Strain the puree through a sieve to remove the seeds and get a smooth, homogeneous sauce. Set aside.

Heat 600 ml water with a couple of sage and thyme leaves, juniper berries or black pepper, salt to taste. Keep warm.

Brown the diced onion in a tablespoon EVOO and a knob of butter, dd the rice and toast it 3-4 minutes until translucent. As soon as it is toasted, raise the flame and deglaze with the white wine letting it evaporate completely, stir and lower the flame. Add the hot spiced water one ladleful at a time, stir, add a tablespoon of spreadable cheese, stir again. Almost at the end of the cooking time, add the blackberry puree, stir while lowering the flame, add half of the crispy pancetta, stir and cook for the last few minutes. Remove from the heat, stir, garnish with the rest of the crispy pancetta and a few whole blackberries, serve.