Melt the butter in a large high-sided frying pan over a low- medium heat. Finely dice and add the onion and cook for about 10 mins until soft but not brown. Thinly slice and add 2 of the garlic cloves and cook for another 2 mins.

Bring a saucepan of salted water to the boil. Strip the cavolo nero from its stalks, roughly chop the leaves and boil for 5 mins. Drain and blitz in a blender until smooth, adding water to blend.

Once the onions are cooked, add the rice and cook for about a minute, stirring, until the rice is turning translucent at the edges.

Pour in the wine, turn the heat up to medium and let it bubble away until almost completely evaporated.

Now begin adding stock, a ladleful at a time, stirring as you go and only adding more stock once each ladle has been absorbed. Once all of the stock has been absorbed, the rice should be rich and creamy and almost cooked through but still with a little bite.

Spoon in the cavolo nero purée and finely grate in half the Parmesan. Cook for another minute, then turn the heat to super low, cover and keep warm while you cook the mushrooms.

Thinly slice the mushrooms, then heat the olive oil in a large pan over a high heat. Add the mushrooms and fry with a pinch of salt until browned.

Once the mushrooms have some colour, finely chop the remaining 2 garlic cloves and parsley (stalks and all). Add to the mushroom pan and cook for another minute or so. Turn off the heat, squeeze in the juice of the lemon and toss.

Warm the cream in a small pan but turn off the heat when it starts to steam. Grate in the remaining Parmesan, grind in about a teaspoon of black pepper and stir until the Parmesan has melted and the mix is thick and creamy.

Plate up the risotto and top with the garlicky mushrooms and a drizzle of the Parmesan cream.