1. The ingredients (except the pepperoni) are all diced. The rice shouldn’t be too wet or soft, so it’s better to use overnight rice. Because I didn’t buy Italian rice, I used Thai rice instead.
2. Put a small amount of butter on high heat, add onion and diced radish and stir fry until it is fragrant. Then add the diced mushrooms and square leg slices and stir fry.
3. Add cold rice and stir fry with the above ingredients.
4. Add a lot of milk to medium and low heat, stir fry, and then add milk twice. Milk evaporates very quickly, so add it several times. A small amount of red wine and butter can be added during this period (according to personal preference).
5. Low heat, add salt, and turn a few times. Turn off the heat, add a small amount of black pepper, and mix well.
6. Take the ingredients out of the pot and pour them into the baking tray. The rice should be a little damp. If it is too dry, splash a small amount of milk on the surface.
7. British medium-strength cheese (all kinds of cheese are available, depending on personal taste, Mozzarella is better), ground into silk.
8. Spread it flat on the baked rice.
9. Spread salami on the cheese surface.
10. Put it in an (electric) oven at 175 degrees Celsius for about 10 minutes.
