Cook the rice in salted water, drain and while still hot add the butter, stirring well. Allow to cool, then add a previously beaten egg, and then, one at a time, the grana cheese and half the pistachio pesto.
Mix well. Form pancakes with your hands and fill them with the Asiago pieces.
Now prepare the batter by beating the other egg, then add the water first and then, a little at a time, the flour and a pinch of salt. Beat thoroughly with a whisk to avoid lumps forming.
Then pass the pancake shapes first in the batter and then in the breadcrumbs, trying to compact the pieces well.
Fry them in plenty of hot oil. As soon as they are golden brown, remove them from the heat and drain them on paper towels.
Now place them on a small plate and place a slice of mortadella on top.
On which you will take care to drop the pesto al pistachio.
Sprinkle with grits and serve.
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