Heat the vegetable stock in a saucepan and keep it at a gentle simmer throughout the cooking process.

In a large, heavy-bottomed pan or Dutch oven, heat the olive oil and 30g of butter over medium heat until the butter melts and begins to foam.

Add the diced shallot and sauté for 2-3 minutes until softened and translucent, then add the minced garlic and cook for another 30 seconds until fragrant.

Add the sliced radicchio to the pan and cook for 3-4 minutes, stirring occasionally, until wilted and slightly caramelized.

Add the Arborio rice to the pan and toast for 1-2 minutes, stirring constantly, until the edges become translucent.

Pour in the red wine and stir continuously until the wine is fully absorbed by the rice, about 2-3 minutes.

Begin adding the warm stock one ladleful at a time, stirring frequently and waiting until each addition is mostly absorbed before adding the next.

Continue this process for 18-20 minutes until the rice is creamy but still al dente with a slight bite in the center.

Remove the pan from heat and stir in the remaining 50g of butter, grated Parmesan, and fresh thyme leaves until the risotto is glossy and creamy.

Season with salt and freshly ground black pepper to taste, keeping in mind that the Parmesan adds saltiness.

Let the risotto rest for 1-2 minutes, then serve immediately in warmed bowls topped with extra Parmesan and a grinding of black pepper.