Heat the oil and gently fry the onion. Add the rice, stirring well to coat and cook until it begins to change colour. Pour the red wine over and evaporate off.

Continue cooking for 15 minutes, adding the vegetable stock. When ready, beat to a creamy consistency with the grated parmigiano-reggiano.

Arrange a cylindrical mould on each of the four plates and fill them with the risotto. While the risotto is being prepared, wrap the 4 partridge breasts in the bacon and cook them in the butter and rosemary (they should remain pink inside).

Arrange them on top of the risotto and drizzle a little of the cooking juices over the top.