Recipe courtesy of Michele Urvater
Yield:
2 servings
Level:
Easy

Ingredients

Directions

Mix the risotto, egg, half of the bread crumbs, and Prosciutto; season with salt and pepper. Form the mixture into small 3-inch cakes. Coat both sides of the cakes with the remaining bread crumbs.

Saute the cakes in butter for about 3 minutes a side; serve as a main course, with salad.

IDEAS YOU'LL LOVE

Risotto Cakes

Recipe courtesy of Kelsey Nixon

Easy Parmesan "Risotto"

Recipe courtesy of Ina Garten

Mushroom Risotto

Recipe courtesy of Tyler Florence

Artichoke Risotto

Recipe courtesy of Giada De Laurentiis

Simple Mushroom Risotto

Mushroom Risotto with Peas

Recipe courtesy of Giada De Laurentiis

Sour Cream Coffee Cake

Recipe courtesy of Trisha Yearwood

Chocolate Orange Cake

Recipe courtesy of Trisha Yearwood

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking