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For the risotto: Preheat the oven to 425 degrees F. Place the berries on a sheet of parchment paper and roast for 20-30 minutes until blueberries have burst and the strawberries are slightly dried out.
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While the berries are roasting, make the risotto.
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Add the pancetta to a large skillet over medium heat.
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Cook for 5-10 minutes until fat has rendered and pancetta is crispy.
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Remove the pancetta to a paper towel to drain.
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Leave the drippings and fat in the pan.
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If there are very little drippings, add a drizzle of oil to the pan.
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Add the onion to the pancetta drippings and cook for 2 minutes until slightly softened, then add the rice.
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Stir to coat and slightly toast, about 2 minutes more.
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Working in batches, add the stock about 2 ladles at a time.
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Increase the heat to medium-high, and stir the stock into the rice until absorbed, then add more stock/water.
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Taste about halfway through for saltiness.
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If the rice isnt very salty, add more stock.
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If the rice is very salty, add water for a few rounds.
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When the rice is cooked through, after about 25 minutes, add the pancetta, butter, and most of the berries to the risotto.
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Fold in carefully and taste: add salt and pepper to your preference.
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Top the risotto with mozzarella cubes, extra berries, and kale, if desired.
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For the kale: Add salt and lemon juice to kale.
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Using your fingers, mix together for a minute or two to incorporate seasonings into the kale.
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Let sit for a few minutes until ready to use.
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This kale can be made the day in advance as well.
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Notes: There are 2 options for the kale.
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See the related blog post for some additional ingredient options.
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To save time, I start the berries in the oven, then the risotto.
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Once I get to the add stock, stir, repeat part of the risotto, I cube the cheese and prep the kale.
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The entire meal comes together in less than an hour!
