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