Risotto hyperchisi hyper creamy of shells
Serves 1
Directions
- 1Isolate the onions.
- 2Cut the ham, bought at the butcher, into cubes.
- 3Prepare the raclette cheese and cut it into big cubes.
- 4Add a little bit of Comté cheese, cut into small cubes.
- 5In the kitchen, heat a piece of oil and butter to prevent the butter from burning.
- 6Make the onions sweat.
- 7Add the ham.
- 8Add the dry shells, like a risotto.
- 9Pour in broth and cook by absorption for about fifteen minutes.
- 10Keep adding broth as soon as the shells have absorbed it.
- 11Once the shells are well cooked, add liquid cream.
- 12Add the cheese dice and let them melt.
- 13Put the dish back in the oven with a little Morbier cheese for 5 minutes to melt.
Ingredients
- Onions
- Ham (bought at the butcher), cut into cubes
- Raclette cheese, cut into big cubes
- Comté cheese, small cubes
- 1 piece Oil
- Butter
- Shell pasta
- Broth
- Liquid cream (light or whole)
- Morbier cheese
Equipment
Oven
Tips
- You can use bouillon or water for the broth.
- Add fresh herbs.
- Share with friends.
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