Second Time Around Risotto Cakes

6 ingredients
4 steps

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

  1. 1
    Mix the risotto, egg, half of the bread crumbs, and Prosciutto; season with salt and pepper.
  2. 2
    Form the mixture into small 3-inch cakes.
  3. 3
    Coat both sides of the cakes with the remaining bread crumbs.
  4. 4
    Saute the cakes in butter for about 3 minutes a side; serve as a main course, with salad.

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