Risotto with red radicchio and balsamic

Serve 1 

In a pan with extra virgin olive oil sweat the chopped onion, then add the carnaroli  rice and toast for a minute, deglaze with the Lambrusco wine and let it to evaporate.  Start to add the hot stock and continue to cook the risotto. When the rice is almost cooked, add the radicchio sauce. When the risotto is ready, remove it from the heat and stir in the butter and Parmigiano Reggiano. Serve with a drizzle of  balsamic vinegar and garnish with crispy prosciutto.