Mountain cheese

Risotto Coquillette Fromage Jambon

It’s THE eternal comfort dish of our childhood, macaroni and ham revisited by Emmanuel Renaut. You can add a mix of mountain cheese and a little mascarpone for extra smoothness. Child play!


Cook the pasta in a big pot of salted boiling water in keeping with the time indicated on packaging.

Drain immediately and cool under running water, then drain again and set aside.

In a pot, pour the cream and boil until it reduces by a third.

Add the different grated cheese, the cooked pasta and the mascarpone.

Mix well and season according to your taste.

Finishing touches and presentation

1 – At the last moment, incorporate the ham previously diced up and mix.

2- Spread out the preparation at the bottom of each BOCO jar or glass verrine. Serve immediately.


Also discover the carbonara pastawith strawberries and the recipe for orechiette with gorgonzola.

written by


100 g of coquillettes or small marcaroni pasta

100 g of liquid cream

40 g of grated mountain cheese (half gruyère or comté, half tomme de Savoie or Beaufort)

30 g of mascarpone

80 g of white ham

Salt, ground mill pepper

Read this next

The week of Do It

Hot topics