Risotto hyperchisi hyper creamy of shells

Serves 1
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Directions

  1. 1Isolate the onions.
  2. 2Isolate the onions.
  3. 3Isolate the onions.
  4. 4Cut the ham, bought at the butcher, into cubes.
  5. 5Cut the ham, bought at the butcher, into cubes.
  6. 6Cut the ham, bought at the butcher, into cubes.
  7. 7Prepare the raclette cheese and cut it into big cubes.
  8. 8Prepare the raclette cheese and cut it into big cubes.
  9. 9Prepare the raclette cheese and cut it into big cubes.
  10. 10Add a little bit of Comté cheese, cut into small cubes.
  11. 11Add a little bit of Comté cheese, cut into small cubes.
  12. 12Add a little bit of Comté cheese, cut into small cubes.
  13. 13In the kitchen, heat a piece of oil and butter to prevent the butter from burning.
  14. 14In the kitchen, heat a piece of oil and butter to prevent the butter from burning.
  15. 15In the kitchen, heat a piece of oil and butter to prevent the butter from burning.
  16. 16Make the onions sweat.
  17. 17Make the onions sweat.
  18. 18Make the onions sweat.
  19. 19Add the ham.
  20. 20Add the ham.
  21. 21Add the ham.
  22. 22Add the dry shells, like a risotto.
  23. 23Add the dry shells, like a risotto.
  24. 24Add the dry shells, like a risotto.
  25. 25Pour in broth and cook by absorption for about fifteen minutes.
  26. 26Pour in broth and cook by absorption for about fifteen minutes.
  27. 27Pour in broth and cook by absorption for about fifteen minutes.
  28. 28Keep adding broth as soon as the shells have absorbed it.
  29. 29Keep adding broth as soon as the shells have absorbed it.
  30. 30Keep adding broth as soon as the shells have absorbed it.
  31. 31Once the shells are well cooked, add liquid cream.
  32. 32Once the shells are well cooked, add liquid cream.
  33. 33Once the shells are well cooked, add liquid cream.
  34. 34Add the cheese dice and let them melt.
  35. 35Add the cheese dice and let them melt.
  36. 36Add the cheese dice and let them melt.
  37. 37Put the dish back in the oven with a little Morbier cheese for 5 minutes to melt.
  38. 38Put the dish back in the oven with a little Morbier cheese for 5 minutes to melt.
  39. 39Put the dish back in the oven with a little Morbier cheese for 5 minutes to melt.

Ingredients

  • Onions
  • Onions
  • Onions
  • Ham (bought at the butcher), cut into cubes
  • Ham (bought at the butcher), cut into cubes
  • Ham (bought at the butcher), cut into cubes
  • Raclette cheese, cut into big cubes
  • Raclette cheese, cut into big cubes
  • Raclette cheese, cut into big cubes
  • Comté cheese, small cubes
  • Comté cheese, small cubes
  • Comté cheese, small cubes
  • 1 piece Oil
  • 1 piece Oil
  • 1 piece Oil
  • Butter
  • Butter
  • Butter
  • Shell pasta
  • Shell pasta
  • Shell pasta
  • Broth
  • Broth
  • Broth
  • Liquid cream (light or whole)
  • Liquid cream (light or whole)
  • Liquid cream (light or whole)
  • Morbier cheese
  • Morbier cheese
  • Morbier cheese

Equipment

Oven

Tips

  • You can use bouillon or water for the broth.
  • Add fresh herbs.
  • Share with friends.