Second Time Around Risotto Cakes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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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. 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.
2. Saute the cakes in butter for about 3 minutes a side; serve as a main course, with salad.
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