Preheat oven to 180°C/350°F

• Start by adding the pancetta and chopped mushrooms onto a baking tray lined with foil. Drizzle ½ tbsp of olive oil onto the tray and with your spatula evenly distribute to oil. Pop in the oven, timer set to 20 minutes.
• Add the diced onion and a pinch of salt to a large non-stick frying pan with a tbsp of olive oil. Gently fry for around 6 minutes, until translucent.
• To that, add the minced garlic, dried basil and rice into the pan. Gently fry everything for 2 minutes before adding a ladle of stock into the pan, season with salt and pepper.
• When the stock has absorbed, add another 2 ladles and repeat this step whilst stirring frequently. During this stage, 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, add the creme fraiche, juice of a lemon and half of the parmesan. If it starts to feel dry as the parmesan absorbs the moisture, add another ladle of water. Top/serve with the crispy pancetta, mushrooms and a sprinkle of additional parmesan.