Toast the rice in a pan with butter and finely chopped onion. Add the Vermentino di Bolgheri and let it evaporate.

Cook the rice by adding the stock little by little and continue stirring for about 15 minutes.

With the fire off, whisk risotto with butter and Pecorino Toscano DOP.

Garnish with Prosciutto Toscano DOP strips and serve.