Stuffed Arancini

Preparation:

Preparation: Brown the chopped onion in the butter then add the rice and toast it over a low heat, stirring. Gradually add the boiling broth and cook the rice. Incorporate an egg and the parmesan and mix vigorously. Form balls with this mixture and place a cube of mortadella in the center of each one. Roll them in the beaten egg with a pinch of salt, in the breadcrumbs and fry them in plenty of hot oil.