Put one glass of the wine aside for deglazing the risotto later. Give the rest of the wine into a pot with the brown sugar and the spices: boil the mixture on a low flame until it has the texture of sirup and filter it (possibly in a warm environment).
This preparation will take about 30-40 minutes.
In the meantime prepare the remaining ingredients for the risotto and begin with the preparation.
Soften the red onion or scallion in hot olive oil or butter. Add the Autentico Carnaroli rice, roast it and deglaze it with one glass of Merletto.
It is important to let it evaporate, not leaving the wine “raw”. Proceed with adding hot beef broth.
The recommended cooking time is approximately 18 minutes from the moment you start adding broth.
When the rice is cooked, cream the risotto with a knob of butter and grated Parmesan cheese. Let the risotto resto for a minute and serve it decorated with drops of the wine reduction that you prepared beforehand.