Bring the broth to the boil with 100 ml of Amarone della Valpolicella DOCG.
Fry the finely chopped onion in a small 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 pan with high edges. Add the soffritto and blend with a generous ladle of broth.
Stir frequently with a silicone whisk and slowly add more ladles from the side to cook the rice.
Stir in the remaining Amarone della Valpolicella DOCG and 100 g of sweet Provolone Valpadana DOP with the heat off.
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Serve with a sprinkling of black pepper and the remaining cheese cut into small cubes.
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