Prosciutto Risotto Cakes
Cooking Instructions:
- 1 box Lundberg® Creamy Parmesan Risotto, cooked according to package
- 3 oz. prosciutto, chopped
- 1 clove garlic, minced
- ¼ cup shallot, minced
- ¼ cup basil, chopped
- 1 ¼ cups Italian Style Bread Crumbs, divided
- 4 egg whites, divided
- 1 Tbsp. water
- 1 cup Vodka Pasta Sauce
- 1 Tbsp. basil, chopped
- Olive oil, enough to fill a pan 1/2 inch
In a medium sized skillet, over medium heat, cook the prosciutto until crisp, about 5 minutes. Set prosciutto aside. Add the garlic and shallot to the pan and sauté until fragrant, about 30 seconds.
Cook the Risotto according to package directions, adding in the garlic and shallot. Turn off the heat and allow to cool slightly before adding the prosciutto, basil, ¼ cup bread crumbs, and one egg white. Mix well, and then spread the risotto onto a large sheet pan to cool completely.
Heat ½ inch of oil in heavy skillet over medium high heat until it simmers. Prepare two shallow dishes, one with the remaining bread crumbs and the other with the remaining egg whites mixed with water. Scoop the Risotto into 1 inch balls. Flatten gently with your palm, but don’t press too thin. Dip first into the egg whites and then into the bread crumbs.
Carefully add the risotto cakes to the hot oil. You will have to cook them in batches. Cook each side for 1 to 2 minutes or until golden brown. Once cooked, drain then on a paper towel.
While the cakes are draining, heat the vodka pasta sauce and basil in a small saucepan over medium heat until it simmers.
Serve the cakes warm with the sauce. Can be served as appetizers or as a main dish.
Makes about 15 to 20 cakes.