Method

• 1.
  Heat 1/4 cup (60ml) oil in a deep frypan over medium heat. Add onion, 1 tsp salt flakes and lots of freshly ground black pepper and cook for 3-4 minutes until softened. Add garlic and cook for 1 minute until fragrant. Add rice and cook for 2-3 minutes until lightly toasted.
• 2.
  Add 1 cup (250ml) hot water to the hot stock. Ladle a little stock into the rice mixture, stirring continuously and allowing the stock to be absorbed before the next addition, until all stock has been used, the rice is cooked and the mixture is thick (20-25 minutes). Remove from the heat.
• 3.
  Meanwhile, blanch cavolo nero in hot water for 20 seconds, then drain and refresh under cold water. Drain well, then whiz in a blender with basil and 1/2 cup (125ml) room-temperature water until smooth. Add cheese and remaining 2 tbs oil, season and whiz to combine.
• 4.
  Stir basil mixture through risotto and season. Scatter with extra pecorino and basil, to serve.