Cut the M. Shimeji loose and remove the hard pieces from the bottom of the stem of the shiitakes.

Clean the M. Shiitake and M. Chanterelles with a brush or a piece of kitchen paper.

Tear the M. Chanterelles by hand lengthwise into pieces. And cut the M. Shiitake in slices.

Chop the onion into small pieces and finely chop the garlic.

Prepare the risotto according to the instructions on the packaging

Bake the mushrooms with a little olive oil over medium heat for approx. 5 minutes until al dente.

Chop the parsley into large chunks.

When the risotto is ready add the mushrooms and parsley. Season the risotto with salt and pepper.

Enjoy!