Recipe courtesy of Michele Urvater
Save Recipe Print
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.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Apple Cake "Tatin"

Recipe courtesy of Ina Garten

Beehive Cake

Recipe courtesy of Basque Boulangerie Cafe

Beatty's Chocolate Cake

Recipe courtesy of Ina Garten

Perfect Pumpkin Cakes

Recipe courtesy of Nancy Fuller

Big Chocolate Birthday Cake

Recipe courtesy of Ree Drummond

Italian Cream Cheese Cake with Raspberry Sauce

Recipe courtesy of The Neelys

Ratatouille, Second Time Around

Recipe courtesy of Michele Urvater

Second Time Around Peppers

Recipe courtesy of Michele Urvater

Second Time Around Beef Salad

Recipe courtesy of Michele Urvater

Browse Reviews By Keyword