Risotto With Spumante And Scamorza

Preparation:

Preparation: Chop the onion and fry it in half the butter, add the rice and turn it until it becomes transparent. Bring the rice almost to the end of cooking by adding the broth a little at a time. Add the diced provola and finish cooking using the Brut instead of the broth. Once cooked and off the heat, add the Parmesan and stir in the remaining butter, add a little more Brut and serve.