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.

Trending Videos 6 Videos

Get the recipe

Grilled Sheet Pan Paella 00:48

A grill and a sheet pan are all you need to whip up paella for a crowd.

Similar Topics:

IDEAS YOU'LL LOVE

Easy Parmesan "Risotto"

Recipe courtesy of Ina Garten

Mushroom Risotto with Peas

Recipe courtesy of Giada De Laurentiis

Strawberry Long Cake

Recipe courtesy of Jeff Mauro

Mocha Chocolate Icebox Cake

Recipe courtesy of Ina Garten

Pineapple Upside Down Cake

Recipe courtesy of Curtis Aikens

Basic Vanilla Cake

Recipe courtesy of Food Network Kitchen

Grilled Corn Cakes

Recipe courtesy of Robin Miller

Towering Flourless Chocolate Cake

Recipe courtesy of Food Network Kitchen

Grilled Corn and Cheese Cakes

Recipe courtesy of Giada De Laurentiis

Browse Reviews By Keyword

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.