Pasta shell risotto recipe
- 400g pasta shells
- 200g boiled ham
- 200g chanterelles
- 1 chicken stock
- 100g grated Parmesan and 50g Parmesan shavings
- 50g butter
- 25cl roasting juices
- 1 onion
Chop the onion, slice the chanterelles if too big and sweat in 25g of butter, then add the pasta shells.
Fry until the shells are well coated then keep adding chicken stock in small quantities for about 7 minutes. Add the ham, 25g of butter, 100g Parmesan and stir the mixture from time to time.
Serve the risotto in bowls with a drop of meat juice and a sprinkle of fresh Parmesan shavings.