# Risotto hyperchisi hyper creamy of shells

A creamy and cheesy shell pasta risotto with ham and three cheeses, including Morbier, Comté, and raclette.

- Cuisine: Italian
- Category: Soup
- Language: en

## 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

## Instructions

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

## Equipment

- Oven

## Tips

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

## Source

- Original video: https://www.tiktok.com/@gastronogeekofficiel/video/7286519986645093665?is_from_webapp=1&sender_device=pc&web_id=7591513614239663638
- Recipe page: https://www.cliprecipe.com/recipe/c2f9c889-eef3-48ac-a4f8-2d14303aa84c
- Extracted: 2026-01-04

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt