Pour a little olive oil in a large saucepan and add the chopped onion and garlic. Season with a little pepper and salt.

Place the saucepan over medium heat until the oil is hot. Then fry the onion and garlic for 2 minutes. Stir regularly. Pour in the risotto rice.

Stir well and bake the rice for another 2 minutes. Then add a splash of warm stock.

Cook until the rice has absorbed the stock and pour in a bit of the red wine.

Alternately add extra warm stock and red wine. Check the tenderness of the rice regularly so you don't overcook it. Once the rice is almost tender, take the pan off the heat and stir in the knob of butter and the tomato paste.

Pour in the balsamic vinegar.

Check the seasoning and add extra pepper, salt or balsamic vinegar to taste if necessary. Scoop the risotto rosso onto plates and serve.