Preheat the oven to 425F. 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.

While the berries are roasting, make the risotto. Add the pancetta to a large skillet over medium heat. Cook for 5 - 10 minutes until fat has rendered and pancetta is crispy. Remove the pancetta to a paper towel to drain. Leave the drippings and fat in the pan. If there are very little drippings, add a drizzle of oil to the pan.

Add the onion to the pancetta drippings and cook for 2 minutes until slightly softened, then add the rice. Stir to coat and slightly toast, about 2 minutes more.

Working in batches, add the stock about 2 ladles at a time. Increase the heat to medium-high, and stir the stock into the rice until absorbed, then add more stock/water. Taste about halfway through for saltiness. If the rice isn't very salty, add more stock. If the rice is very salty, add water for a few rounds.

When the rice is cooked through, after about 25 minutes, add the pancetta, butter, and most of the berries to the risotto. Fold in carefully and taste: add salt and pepper to your preference.

Top the risotto with mozzarella cubes, extra berries, and kale, if desired.

Add salt and lemon juice to kale. Add any other of the optional ingredients. Using your fingers, mix together for a minute or two to incorporate seasonings into the kale. Let sit for a few minutes until ready to use. This kale can be made the day in advance as well.