Second Time Around Risotto Cakes

Name: Second Time Around Risotto Cakes
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

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Level: Easy

Yield: 2 servings

Level: Easy

Yield: 2 servings

Ingredients

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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

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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Show: Cooking Monday-Friday

Episode: Risotto for Supper

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Second Time Around Risotto Cakes

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