Second Time Around Risotto Cakes
- 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.
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