Start with the blue cheese cream. Mix blue cheese and créme fraishe until a smooth cream, you might need to add some milk.
Slice the king oyster mushroom. Chop the end/ugly parts.
Fry the sliced mushroom in butter. Salt and pepper to season.
Put together risotto, mushroom, cheese cream, parmesan and balsamic syrup.
I used a white balsamic syrup with gold, but any balsamic syrup will do.