Risotto cakes

Yield: 4 servings

Measure Ingredient
1.00 cup leftover risotto; see * note
½ cup finely-chopped cooked shrimp
2.00 tablespoon chopped prosciutto
1.00 teaspoon chopped sage
2.00 tablespoon diced mozzarella
1 \N salt; to taste
1 \N freshly-ground black pepper; to taste
1.00 cup flour
1½ cup bread crumbs
4.00 \N eggs; lightly beaten
3.00 tablespoon oil
2.00 tablespoon pesto; thinned with
2.00 tablespoon olive oil; for serving

* 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 ¾ 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.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-075 broadcast 11-11-1996) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...


Recipe by: Emeril Lagasse

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