Combine risotto, shrimp, prosciutto, sage and mozzarella in a medium bowl and season with salt and pepper. Form mixture into 8 round cakes, no thicker than 3/4 inch.
Place the flour, eggs and breadcrumbs into 3 shallow bowls. Season flour and breadcrumbs with 1/4 teaspoon each, of salt, pepper, and Essence. Dredge each cake in flour, dip in egg wash, and then dredge in bread crumbs, patting to make the crumbs adhere. Shake off any excess. Chill cakes for 30 minutes.
Heat 2 tablespoons of the oil in a medium nonstick skillet, over medium heat. Add half of the cakes and cook until golden, about 2 minutes per side. Repeat with remaining oil and cakes. To serve, spoon Smoked Tomato Cream Sauce in the center of each plate and top with 2 risotto cakes. Garnish with fresh sage sprigs and serve immediately.
Smoked Tomato Cream Sauce:
Prepare a smoker, according to the manufacturer's directions. In a mixing bowl, toss the tomatoes with 1 tablespoon of olive oil, and season with salt and pepper. Place the tomatoes on the rack of the smoker and place in the smoker. Smoke the tomatoes for 30 minutes. Remove the tomatoes from the smoker and set aside, reserving the tomato juices also.
Heat the remaining olive oil in a medium saucepan over medium-high heat. When the oil is hot, add the onions and cook, stirring, 3 to 4 minutes. Add the garlic and tomato paste and cook for 1 minute. Add the smoked tomatoes, tomato juices, salt, pepper, and cayenne. Cook for 3 to 4 minutes, stirring often. Add the chicken stock and bring to a boil. Reduce the heat to a gentle simmer and cook for 25 to 30 minutes, stirring often.
Using an immersion blender or food processor, puree the tomato mixture until smooth. Strain mixture through a fine-mesh sieve, pressing to release all of the juices, and discard the solids. Place the tomato sauce into a small saucepan and add the cream. Simmer sauce for about 6 minutes over medium-low heat or until slightly thickened. Adjust seasonings with salt and pepper, if desired. Keep warm until ready to serve with the Risotto Cakes.
Yield: about 1 1/2 cups
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	814.64 Kcal (3411 kJ)
Calories from fat	380.32 Kcal
		% Daily Value*
Total Fat	42.26g	65%
Cholesterol	174.21mg	58%
Sodium	4607.49mg	192%
Potassium	682.06mg	15%
Total Carbs	74.56g	25%
Sugars	7.16g	29%
Dietary Fiber	5.9g	24%
Protein	30.29g	61%
Vitamin C	19.8mg	33%
Vitamin A	2.5mg	83%
Iron	5mg	28%
Calcium	1813.3mg	181%

Amount Per 100 g
Calories	183.75 Kcal (769 kJ)
Calories from fat	85.78 Kcal
		% Daily Value*
Total Fat	9.53g	65%
Cholesterol	39.3mg	58%
Sodium	1039.27mg	192%
Potassium	153.85mg	15%
Total Carbs	16.82g	25%
Sugars	1.62g	29%
Dietary Fiber	1.33g	24%
Protein	6.83g	61%
Vitamin C	4.5mg	33%
Vitamin A	0.6mg	83%
Iron	1.1mg	28%
Calcium	409mg	181%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.