Risotto hyperchisi hyper creamy of shells

Serves 1
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Directions

  1. 1Cut the onions.
  2. 2Cut the onions.
  3. 3Cut the onions.
  4. 4Cut ham bought at the butcher into cubes.
  5. 5Cut ham bought at the butcher into cubes.
  6. 6Cut ham bought at the butcher into cubes.
  7. 7Prepare raclette and cut it into big cubes.
  8. 8Prepare raclette and cut it into big cubes.
  9. 9Prepare raclette and cut it into big cubes.
  10. 10Cut Comté into small cubes.
  11. 11Cut Comté into small cubes.
  12. 12Cut Comté into small cubes.
  13. 13In the kitchen, put a piece of oil and butter in a pan so that the butter does not burn.
  14. 14In the kitchen, put a piece of oil and butter in a pan so that the butter does not burn.
  15. 15In the kitchen, put a piece of oil and butter in a pan so that the butter does not burn.
  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. 25Put broth and cook by absorption for about two weeks, handing over broth as soon as the shells have absorbed.
  26. 26Put broth and cook by absorption for about two weeks, handing over broth as soon as the shells have absorbed.
  27. 27Put broth and cook by absorption for about two weeks, handing over broth as soon as the shells have absorbed.
  28. 28Once the shells are well cooked, add liquid cream (light or whole as you wish) and diced cheese.
  29. 29Once the shells are well cooked, add liquid cream (light or whole as you wish) and diced cheese.
  30. 30Once the shells are well cooked, add liquid cream (light or whole as you wish) and diced cheese.
  31. 31Melt the cheese until creamy.
  32. 32Melt the cheese until creamy.
  33. 33Melt the cheese until creamy.
  34. 34Put back a small blow of Morbier for 5 minutes in the oven to melt.
  35. 35Put back a small blow of Morbier for 5 minutes in the oven to melt.
  36. 36Put back a small blow of Morbier for 5 minutes in the oven to melt.

Ingredients

  • Onions
  • Onions
  • Onions
  • Ham (cut into cubes)
  • Ham (cut into cubes)
  • Ham (cut into cubes)
  • Raclette (cut into big cubes)
  • Raclette (cut into big cubes)
  • Raclette (cut into big cubes)
  • Comté (small cubes)
  • Comté (small cubes)
  • Comté (small cubes)
  • 1 piece Oil
  • 1 piece Oil
  • 1 piece Oil
  • Butter
  • Butter
  • Butter
  • Shells (pasta)
  • Shells (pasta)
  • Shells (pasta)
  • Broth
  • Broth
  • Broth
  • Liquid cream (light or whole)
  • Liquid cream (light or whole)
  • Liquid cream (light or whole)
  • Cheese dice
  • Cheese dice
  • Cheese dice
  • Morbier
  • Morbier
  • Morbier
  • Lactose tablets
  • Lactose tablets
  • Lactose tablets

Equipment

Oven

Tips

  • You can put broth or water, add fresh herbs.
  • Share this dish with your friends.