Second Time Around Risotto Cakes

Yield:
2 servings
Level:
Easy
Ingredients
  • 1 cup cooked risotto
  • 1 egg, lightly beaten
  • 1/2 to 3/4 cup fresh bread crumbs
  • 2 tablespoons Prosciutto cut into slivers
  • Salt and freshly ground black pepper
  • 2 tablespoons butter
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.


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