Pasta shell risotto recipe
400g pasta shells
200g boiled ham
1 chicken stock
100g grated Parmesan and 50g Parmesan shavings
25cl roasting juices
Step 1: Chop the onion, slice the chanterelles if too big and sweat in 25g of butter, then add the pasta shells.
Step 2: 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.
Step 3: Serve the risotto in bowls with a drop of meat juice and a sprinkle of fresh Parmesan shavings.