Second Time Around Risotto Cakes

• 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

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

egg, bread crumbs, slivers, salt, butter

Taken from www.foodnetwork.com/recipes/second-time-around-risotto-cakes-recipe.html (may not work)