Combine risotto, shrimp, prosciutto, sage and mozzarella in a medium bowl and season with salt and pepper. Form mixture into 8 round cakes, no thicker than 3/4 inch.

Place the flour, eggs and breadcrumbs into 3 shallow bowls. Season flour and breadcrumbs with 1/4 teaspoon each, of salt, pepper, and Essence. Dredge each cake in flour, dip in egg wash, and then dredge in bread crumbs, patting to make the crumbs adhere. Shake off any excess. Chill cakes for 30 minutes.

Heat 2 tablespoons of the oil in a medium nonstick skillet, over medium heat. Add half of the cakes and cook until golden, about 2 minutes per side. Repeat with remaining oil and cakes. To serve, spoon Smoked Tomato Cream Sauce in the center of each plate and top with 2 risotto cakes. Garnish with fresh sage sprigs and serve immediately.

Prepare a smoker, according to the manufacturer's directions. In a mixing bowl, toss the tomatoes with 1 tablespoon of olive oil, and season with salt and pepper. Place the tomatoes on the rack of the smoker and place in the smoker. Smoke the tomatoes for 30 minutes. Remove the tomatoes from the smoker and set aside, reserving the tomato juices also.

Heat the remaining olive oil in a medium saucepan over medium-high heat. When the oil is hot, add the onions and cook, stirring, 3 to 4 minutes. Add the garlic and tomato paste and cook for 1 minute. Add the smoked tomatoes, tomato juices, salt, pepper, and cayenne. Cook for 3 to 4 minutes, stirring often. Add the chicken stock and bring to a boil. Reduce the heat to a gentle simmer and cook for 25 to 30 minutes, stirring often.

Using an immersion blender or food processor, puree the tomato mixture until smooth. Strain mixture through a fine-mesh sieve, pressing to release all of the juices, and discard the solids. Place the tomato sauce into a small saucepan and add the cream. Simmer sauce for about 6 minutes over medium-low heat or until slightly thickened. Adjust seasonings with salt and pepper, if desired. Keep warm until ready to serve with the Risotto Cakes.

Yield: about 1 1/2 cups

Combine all ingredients thoroughly.

Yield: 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.