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Risotto Cakes

  • Yield: 4 servings


  • 1 cup leftover Risotto
  • 1/2 cup finely-chopped cooked shrimp
  • 2 tablespoons chopped prosciutto
  • 1 teaspoon chopped sage
  • 2 tablespoons diced Mozzarella
  • Salt and pepper
  • 1 cup flour
  • 1 1/2 cups bread crumbs
  • 4 eggs, lightly beaten
  • 3 tablespoons oil
  • 2 tablespoons pesto thinned with 2 tablespoons olive oil, for serving


  • Combine Risotto, shrimp, Prosciutto, sage and cheese; season to taste with salt and pepper. Form mixture into 8 equal cakes, no thicker then 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. Turn and continue to cook until golden. Serve drizzled with pesto sauce.