My recipe of Risotto with Gorgonzola and Cream of Mortadella in Vietri dinnerware

...my Risotto with Gorgonzola and Cream of Mortadella:
Do you know when you decide to cook something but you discover that you haven’t an ingredient? So, for this reason it is borned this my idea of Risotto with Gorgonzola and Cream of Mortadella, in fact I will have to cook a classic Risotto with Radicchio and Gorgonzola, when I discover to haven’t buy Radicchio.  
But in the kitchen it occur to look the fridge to have another idea!!
 
It is a dish very tasty, not light, but if you could dose the quantities of every ingredients, you’ll see that it will be very tasty and it won’t be disgusting.
 
...my advice:
For my Risotto Gorgonzola and Cream of Mortadella, I use Sweet Gorgonzola DOP, but if you prefer an hard flavor, you can use an hot gorgonzola, but reducing the quantities.
To give freshness to Risotto I add a touch of Rosemary at the moment of the mixing.
 
Be careful the coking of the rise and the consequent mixing, I reccomend you because it is the most important fase!!
You choose a Biologic Rise with a grain which keep the coking, adapt for Risotti. I use Carnaroli of Pavese Zone.
 
Ingredients for 4 person:
1 Red Onion of Tropea
Vegetable soup 1 l
100 ml di Rhum or Cognac
Butter 10 g
Riso Carnaroli 350 g
Sweet Gorgonzola 150 g
30 gr Parmigiano grattugiato DOP (or Grano Padano DOP)
Fresh Rosemary
150 gr of Mortadella Bologna DOP
1 Spoon of milk cream
2 Spoon of Extravirgin Oil DOP
Fine Salt q.b.
Pepper q.b.

Preparation (Time: about 50 minuts):
First we have to prepare the Cream of Mortadella: cut mortadella in cubes, put them in a mixer with an aboundant spoon of milk cream. Let it go the mixer until to obtain a soft cream.  When it is ready, put to one side, It occur after.
Clean the onion. Slice it in very thin slices and put them in a pot with Extra Virgin oil and 2 coffee cups of water. When they will by dried, let it cook some moment until they will be blond. Add rise and let it  toast for 2-3 minutes taking care to mix without let it attack in the pot. Add the Rhum and let it smoke.
 
Add a spoonfull of vegetable soup every where the rise will dry. When the rise is nearly the cooked, turn off the fire and add, to mixing, cubes of Gorgonzola, Parmesan or Grana DOP, butter and a touch of Rosemary.
 
Let it mix with the top (and the fire turned off) for 2 minutes. Serve it in our colorful dinner dish of Ceramica Vietrese, adding fresh pepper (if you prefer) and 2 teaspoon of Cream of Mortadella, preparated beforehand. Serve Risotto with Gorgonzola immediately, generous of Parmesan or Grana.
A touch of rosemary as garnish and immediatly serve the dish in table, to taste this wonderful Risotto.