Invited to the Table des Bons Vivants, chef Cyril Lignac invites you to taste his recipe for risotto with shells with ham at home.
For 4 people
Ingredients:
360 g of shells
4 slices of ham
1 onion
2 cloves garlic
Grated cheese (Comté, emmental or gruyère)
4 tablespoons fresh cream
1 chicken broth
Preparation:
Garlic and onion preparation: peel and chop the onion and garlic. Brown the garlic in the oil to flavor it, then remove the garlic and add the onion. Brown for 5 minutes. Then add the shells and let them brown for 3 minutes.
Launching the risotto: add a ladle of broth to wet at height and mix until absorbed. Repeat the operation for 9 minutes so that the shells are al dente! While the shells are cooking, cut the ham into thin strips.
Once the shells are cooked, add the grated cheese and mix well so that it melts.
Pour the crème fraîche. Pepper. Add the ham to your risotto and mix well. Serve immediately on 4 plates.