Bring the broth to the boil with 100 ml of Amarone della Valpolicella AOCG.
Fry the finely chopped onion in a pan with half the butter, add another 50 ml of wine, let it evaporate and turn off the heat.
Dry toast the rice in a high-sided pan. Add the sautéed rice and blend with a ladleful of stock. Mix frequently with a silicone whisk and slowly add more ladles to bring the rice to the boil.
Cream over a low flame with what remains of Amarone della Valpolicella AOCG and 100 g of mild Provolone Valpadana P.D.O..