Blackberry Compote

• 2 cups frozen blackberries
• ½ cup sugar
• 3 sprigs fresh rosemary
• 15ml balsamic vinegar
• Salt and black pepper, to taste

Flatbread

• 1kg store-bought bread dough (from the supermarket bakery counter)
• Olive oil, to drizzle
• Salt, to taste

To Assemble

• 125g Eskort Gypsy Ham
• 100g gorgonzola, broken into chunks
• Micro herbs
• Blackberry compote

1. Heat olive oil in a large saucepan over medium heat.
2. Add the diced onion and sauté until soft and translucent.
3. Pour in the white wine and allow to simmer until reduced by half.
4. Stir in the rinsed risotto rice and cook for 1–2 minutes until lightly toasted.
5. Begin adding the hot stock, one ladle at a time, stirring continuously and allowing each addition to absorb before adding the next.
6. Once the rice is nearly tender, stir in the pea paste, whole peas, and diced ham.
7. Cook for a further 5–7 minutes until the risotto is creamy and the rice is fully cooked.
8. Remove from heat and stir through the sour cream. Season to taste with salt and black pepper.
9. Serve hot, drizzled with a little olive oil, dollops of sour cream and topped with chopped parsley and mint.