Spread the risotto out on a table.
Fold in two eggs and let it cool.
Chop the meat.
Add to the meat the cooked peas and the chopped salami.
Add enough besciamél to the meat stew to make it creamy.
Take a bit of risotto wedge it into your cupped hand and put a spoonful of stew filling and cover it with more rice, forming a ball.
Roll it around in flour, then in egg white and finally in bread crumbs.
Fry them in oil until they're golden.