Risotto Cakes

Recipe Ingredients

1 cup	237ml	Leftover Risotto - see * Note
1/2 cup	73g / 2.6oz	Finely-chopped cooked shrimp
2 tablespoons	30ml	Chopped prosciutto
1 teaspoon	5ml	Chopped sage
2 tablespoons	30ml	Diced mozzarella
		Salt - to taste
		Freshly-ground black pepper - to taste
1 cup	62g / 2.2oz	Flour
1 1/2 cups	219g / 7.7oz	Bread crumbs
4		Eggs - lightly beaten
3 tablespoons	45ml	Oil
2 tablespoons	30ml	Pesto - thinned with
2 tablespoons	30ml	Olive oil - for serving

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.

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

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