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Recipe courtesy of Michele Urvater

Show: Cooking Monday-Friday

Episode: Risotto for Supper

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Yield:: 2 servings

Level:: Easy

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.

My Private Notes

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