2 servings:
175 g risotto grains
250ml of stock
6 chanterelle mushrooms
1 pinch of curry powder
50g butter
Hajdú Grilled Cheese
Olive oil
Salt
Pepper
1. Clean the mushrooms, then chop and sauté them in a little olive oil with the cubes of grilled cheese until golden brown.
2. Sauté the risotto grains in a little oil for a few minutes and add the stock little by little.
3. Season to taste with curry powder, salt and pepper and add butter at the end to create a creamy consistency.
4. Once tender (about 20 minutes), add the grilled cheese and mushrooms.
5. Enjoy your meal!