Risotto hyperchisi hyper creamy of shells
Serves 1
Directions
- 1Cut the onions.
- 2Cut ham bought at the butcher into cubes.
- 3Prepare raclette and cut it into big cubes.
- 4Cut Comté into small cubes.
- 5In the kitchen, put a piece of oil and butter in a pan so that the butter does not burn.
- 6Make the onions sweat.
- 7Add the ham.
- 8Add the dry shells, like a risotto.
- 9Put broth and cook by absorption for about two weeks, handing over broth as soon as the shells have absorbed.
- 10Once the shells are well cooked, add liquid cream (light or whole as you wish) and diced cheese.
- 11Melt the cheese until creamy.
- 12Put back a small blow of Morbier for 5 minutes in the oven to melt.
Ingredients
- Onions
- Ham (cut into cubes)
- Raclette (cut into big cubes)
- Comté (small cubes)
- 1 piece Oil
- Butter
- Shells (pasta)
- Broth
- Liquid cream (light or whole)
- Cheese dice
- Morbier
- Lactose tablets
Equipment
Oven
Tips
- You can put broth or water, add fresh herbs.
- Share this dish with your friends.
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