Risotto with red radicchio and balsamic vinegar

Serves 1
In a frying pan, sauté some chopped onion in extra virgin olive oil, then add the rice. Toast the rice, and when it is hot pour in the Lambrusco wine and allow it to evaporate. Now add the broth and cook the rice. When the rice is almost done, add the Red radicchio sauce and finish cooking. Stir in the butter and Parmesan cheese. Dish up the risotto with some prosciutto sautéed in balsamic vinegar.