Recipe courtesy of Michele Urvater

Second Time Around Risotto Cakes

  • Level: Easy
  • Yield: 2 servings
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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


  1. 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.
  2. Saute the cakes in butter for about 3 minutes a side; serve as a main course, with salad.

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