In a pot, melt 20 grams of butter; add the onion and sauté lightly.
Add the rice and toast for about 3 minutes.
Pour in the Moscato di Scanzo d.o.c.g. wine and cook, stirring from time to time, until it has evaporated.
Continue cooking for about 12 minutes, periodically adding vegetable broth.
When the rice has almost finished cooking, turn off the burner and vigorously stir in the butter, the Strachitunt Dop cheese and the Parmigiano Reggiano Dop cheese. Add salt and pepper.
Let sit for one minute and then delicately arrange 3 or 4 thin slices of smoked goose ham over top.
Original recipe by Pier Milesi - Hotel Ristorante Bigio // with Strachitunt Dop cheese