Melt 40g (11/2oz) of the butter in a large heavy based pan. Fry the onion and garlic until transparent. Add the risotto rice and stir until well coated with butter.

When the rice starts to stick to the bottom of the pan, gradually add the stock, a ladle at a time, allowing the rice to gradually absorb the liquid and cook. Take care not to drown the rice. This will take 20-25 minutes.

Just before the end of the cooking time gradually add the wine, allowing the rice to absorb the liquid.

Stir in the thyme, parmesan and season to taste.

Meanwhile, melt the remaining butter in another pan and add the sugar and radicchio, stir frequently for 1-2 minutes allowing the radicchio to cook gently. Gently fold into the risotto.

Serve piled onto warmed plates and top with plenty of parmesan shavings.

chilled sparkling wine and plenty of fresh parmesan.