Cut the onion into 4 pieces, keep the external red layers to cut into petals and chop up the white part. Boil the red wine in a pan with the sugar, honey, vinegar and spices. When it boils, add the onion petals and leave to cook for 5 minutes, then remove the petals from the wine so that they remain crunchy Leave on the heat to reduce the syrup until it has thickened, then remove the berry and the clove and add the cooked onion. Parboil the Valfrutta Garden Peas, picked and canned on the same day, until they are al dente (for around 15 minutes) in salted water, adding a pinch of bicarbonate of soda (so they stay green). Drain and rinse under running water; blend, adding 1 ladle of the stock. Sauté the onion in 3 spoonfuls of oil, add the rice and toast until the grains are transparent. Simmer with a glass of white wine and leave the risotto to cook, adding stock as needed. When the rice is almost cooked, add the pea sauce and garnish the rice with the butter and Parmesan cheese, leaving it fairly liquid. Cover for several minutes. Serve liquid and creamy on the plate, decorating with the onion petals and the thinly sliced Fossa cheese and a sprinkling of black pepper.