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.