Italian rice casserole

Ingredients for 4 servings:

• 250 g short grain rice or risotto rice
• 150g salami
• 2 tomatoes
• 1 onion(s)
• 2 garlic cloves
• 1 red bell pepper(s)
• 500 ml vegetable stock
• salt and pepper
• 2 tbsp olive oil
• 50 g butter or margarine
• 50 g flour
• 375 ml milk
• 150 g cheese
• 3 eggs
• Fat for the casserole dish

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 5 minutes; Total time approx. 1 hour 35 minutes

Spicy casserole with salami

Heat the vegetable stock. Peel and finely dice the onion and garlic cloves. Heat the olive oil in a saucepan and fry the onion and garlic until golden brown. Add the rice and fry briefly until translucent. Pour in the hot vegetable stock, stir, and simmer for about 20 minutes, stirring frequently and adding a little more stock if needed. The rice should be al dente. Remove the rice from the heat and let it cool slightly. Meanwhile, blanch the tomatoes, peel the skins, deseed, and dice. Peel, wash, and dice the peppers. Cut the salami into strips. Preheat the oven to 180°C (350°F). Grease a baking dish. Grate the cheese and heat the milk. Heat the butter and add the flour, fry briefly, but do not allow it to brown. Pour in the hot milk and bring to a boil while stirring. Season with salt and pepper. Separate the eggs and beat the egg whites until stiff peaks form. Stir the salami, tomatoes, bell peppers, and egg yolks into the rice mixture. Fold in the cheese and beaten egg whites. Pour the mixture into a greased baking dish and smooth it down. Bake in a preheated oven at 180°C for 45 minutes until golden brown.