Ingredients Jump to Instructions ↓

  1. 1 cup 237ml Leftover Risotto - seeNote

  2. 1/2 cup 73g / 2.6oz Finely-chopped cooked shrimp

  3. 2 tablespoons 30ml Chopped prosciutto

  4. 1 teaspoon 5ml Chopped sage

  5. 2 tablespoons 30ml Diced mozzarella Salt - to taste Freshly-ground black pepper - to taste

  6. 1 cup 62g / 2 1/5oz Flour

  7. 1 1/2 cups 219g / 7.7oz Bread crumbs

  8. 4 Eggs - lightly beaten

  9. 3 tablespoons 45ml Oil

  10. 2 tablespoons 30ml Pesto - thinned with

  11. 2 tablespoons 30ml Olive oil - for serving

Instructions Jump to Ingredients ↑

  1. Recipe Instructions * Note: See the "Basic Risotto" recipe which is included in this collection. Combine risotto, shrimp, prosciutto, sage and cheese; season to taste with salt and pepper. Form mixture into 8 equal cakes, no thicker than 3/4 inch. Place flour, eggs and bread crumbs into three shallow bowls. Season flour and bread crumbs with salt and pepper. Dredge each cake in flour, dip in egg wash, and then dredge in bread crumbs, patting to make crumbs adhere. Shake off any excess. Heat oil in a large nonstick skillet, add cakes and cook until golden on first side. Turn and continue to cook until golden. Serve drizzled with pesto sauce. This recipe yields 4 servings.


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