Put the stock in a saucepan, bring to a boil and then maintain at a low simmer.

Heat the butter in a separate large, wide, heavy-bottomed saucepan. Add the onion and garlic and cook until softened, but not browned. Add the thyme and rice and reduce the heat to low. Season and stir briefly to thoroughly coat the rice.

Add half the red wine. Increase the heat and cook, stirring, until all the liquid has been absorbed. Stir in a ladleful of the simmering stock and cook over moderate heat, stirring continuously. When the stock has been absorbed, stir in another ladleful. Continue like this for 10 minutes, until you have added half the stock.

Add the remaining red wine to the risotto, stirring continuously until it has been absorbed. Stir in an other ladleful of the stock and then continue for 10 minutes until all the stock has been added and the rice is al dente. You may not need to use all the stock, or you may need a little extra, as every risotto will be slightly different.

Stir in half the Parmesan just before serving with the remaining cheese to be sprinkled on the top.