Preparation of the salami flakes:
Put the slices of salami on a pan cover with parchment paper. Bake for about 10/12 minutes at 338°F.
Remove from oven and let it cool off.
Preparation of the risotto:
In a large saucepan put butter and chopped onion and let it fry. Add the rice, make it go for a minute, then pour the sparkling wine.
Cook the risotto gradually by adding the vegetable broth when needed.
Almost at the end of cooking time, add the Gorgonzola and the grated cheese. Finishing cooking, stirring constantly, until the cheeses melt completely.
Serve with freshly grounded white pepper.