Preheat oven to 180°C
Start by adding the chopped mushrooms and pancetta onto a baking tray lined with foil. Drizzle ½ tbsp of olive oil and with your spatula evenly distribute the oil. Pop in the oven, timer set to 20 minutes.
Using a large non-stick frying pan with a tbsp of olive oil, add the diced onion and a pinch of salt before gently frying for around 6 minutes, until the onions are transluscent.
Then add the minced garlic, dried basil and rice into the pan and gently fry everything for 2 minutes. Now add a few ladles of the stock into the pan. Season with salt and pepper. Add another 2 ladles, when the stock has absorbed and repeat this step whilst stirring frequently.
Meanwhile, blend the cavolo nero with a ladle or two of the stock.
After cooking the rice for around 5 minutes, add the blended cavolo nero.
This will need some time to cook in the pan or it’ll be very bitter, so don’t add at the end! Continue to add a few ladles of stock at a time while cooking.
Once the rice has fully cooked, remove from heat before adding the creme fraiche, juice of a lemon and half of the parmesan. If it starts to feel dry, as the parmesan/rice absorbs the moisture, add another ladle of water.
Serve with the crispy pancetta, mushrooms and a sprinkle of additional parmesan.