Risotto cake with cheese curls and oyster mushrooms

Slice onion and garlic and finely chop. Wash the courgettes and halve in length. Cut four slices off the cutting edge of the zucchini with cheese slicer. Cut the rest of courgettes into cubes. Fry thinly with 1/2 tablespoon of olive oil and zucchini slices for a few seconds to grill. Zucchini cubes in grill pan for approx. 5 minutes. Remove from pan and allow to cool. Clean oyster mushrooms with kitchen paper. Let artichokes drain and cut into quarters. Tapenade and 1 tablespoon of olive oil stirring together.

Heat 3 tablespoons of olive oil in pan and gently fry onion and garlic for about 1 minute. Stir in the rice and bake for approx. 2 minutes until grains are glassy. Add wine, evaporate and then gradually add 8 dl of water. Top up the bouillon tablet. Cook the rice according to the instructions for use. Last ~ 5 minutes of zucchini cubes. Meanwhile, plan the cheese with pendulum in curly slices. Half by stirring risotto. Season with pepper. Preheat four plates. Fry olive oil in frying pan 1 tablespoon and cook oyster mushrooms over a high heat for about 3 minutes. Add artichokes and gently fry approx. 3 minutes. Season with pepper. In the meantime make risotto notes: place ring in the center of the board. Place the zucchini on the inside against the ring and fill the ring with risotto. Roll out the risotto with a spoon and carefully pull the ring upwards. Make tarts on other plates in the same way. Put the rest of cheese curls in a circle on risotto. Place oyster mushrooms and artichokes on top of risotto. Pour the tomato tapenade around it.