Seared Scallops with Spicy Blackberry Sauce, Guanciale & Shiitake Risotto

Ingredients

• ½ pound fresh blackberries
• ½ cup red wine vinegar
• ½ cup water
• ½ cup brown sugar
• ¼ teaspoon red pepper flakes
• 1 pinch salt
• 3 tablespoons unsalted butter (divided)
• ½ pound guanciale or pancetta (cut into 1‑inch by ¼‑inch batons)
• 1 olive oil
• 2 medium minced shallots
• 8 ounces shiitake mushroom caps (cut into ¼‑inch dice)
• salt
• pepper
• 1 cup short grain rice
• ¼ cup dry white wine
• 4 cups vegetable broth warmed on stove)
• 3 tablespoons minced flat leaf parsley
• ½ cup finely grated parmesan cheese
• 4 large (dry) sea scallops