- 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
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.