Recipe courtesy of Michele Urvater
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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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