Ready in 40 minutes

Ingredients
3 tbsp olive oil
200g oyster mushrooms, shredded (not too finely)
30g cold unsalted butter
1 red onion, finely chopped
2 garlic cloves, roughly chopped
6 fresh sage leaves, roughly chopped
300g risotto rice
125ml white wine
1 litre vegetable or light chicken stock, hot
1 round Venetian radicchio
or 2 trevisse or tardivo radicchios, finely shredded
100g freshly grated vegetarian Parmesan

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