Ingrients & Directions
1 Egg, lightly beaten
1/2 c Fresh bread crumbs
-(1/2-3/4c)
2 tb Prosciutto cut into slivers
Salt and freshly ground
-black pepper
2 tb Butter
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.
Yield: 2 servings
Yields
1 Servings