Preheat the oven to 180°C.
Fry onion in olive oil and butter until soft, then stir in rice until translucent.
Add white wine and gradually incorporate hot chicken stock until the rice is al dente.
Sauté wild mushrooms in olive oil for 5 minutes and stir them into the risotto.
Wrap the guinea fowl breast in prosciutto and sear in an ovenproof pan with garlic and thyme.
Add butter to the pan and roast the guinea fowl in the oven for 6 minutes.
Sauté halved sprouts and sage in butter until golden, season, then roast for 8 minutes.
Deglaze the guinea fowl pan with red wine, reduce, then simmer with chicken stock to make the jus.
Plate the risotto, top with sliced guinea fowl, add sprouts, and drizzle with jus.