Liquid stock: in a pot boil the water and add Vegeta Beef stock cube. Simmer for 5 minutes and set aside.
In a deeper pan heat up olive oil and fry briefly the onion. Add rice and mix. Add wine and radicchio and cover with prepared liquid stock. Mix and cook for 20 minutes.
At the end mix in the butter. Add pepper and salt per your taste.
Sprinkle with parmesan cheese and serve.
You can add few drops of lemon juice to risotto at the end of cooking.