Start with the king oyster mushroom. Slice as slim slices as possible.
Mix smoked salt, ground chipotle chili, cayenne pepper, thyme and smoked paprika powder. Rub the mushroom with the mixture and store in the fridge in an airtight container over night.
Put radishes, butter and herbal salt on the grill or in the oven until done (20 minutes?).
Put together the dish with blue cheese cream and some green leafs.
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.
Make the risotto, as on the label with chicken stock, butter, white wine, the chopped mushroom and parmesan. No, do not use garlic…
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.