Campagnolo risotto

Preparation:

Preparation: Left to cool, it will also be delicious in the form of a pie, to be sautéed in a pan. After having cleaned and washed the onion, let it dry in a pan with oil and butter. As soon as it turns golden, add the rice and let it flavor in this sauce for a few minutes. At the same time, boil the broth and pour it all at once over the rice, as soon as it is toasted. Bring to the boil, stirring and making sure it does not stick to the pan, add salt and finish cooking. Meanwhile, cut the mortadella into strips, clean, wash and finely chop the parsley. When the rice is cooked, remove it from the heat, add mortadella and parsley and mix. Serve immediately.