Finely chop the onion and gently fry it in a large heavy pan in
Add the rice, wine and stock. Bring the stock to the boil, reduce the heat and gently simmer, stirring occasionally. When the rice is cooked, add the parsley and the bresaola together with the rest of the butter. The end result should be of risotto consistency, creamy but with rice grains still firm to the bite.
Serve with freshly grated Parmesan cheese.
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