Recipe courtesy of Michele Urvater
Second Time Around Risotto Cakes
- Level: Easy
- Yield: 2 servings
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.
