1. Heat the butter in a large pan and cook the onion with the garlic and thyme leaves for 5 minutes until softened and golden. Add the rice and stir to coat with the butter.
2. Pour in the wine and bubble vigorouslly for 5 minutes or so until the liquid has been absorbed. Gradually add the stock, roughly one-quarter at a time, stirring and simmering until each batch has been absored before adding the next. Total cooking time will be about 20 minutes.
3. Remove the risotto from the heat and stir through the Taleggio and parsley. Cheak the seasoning, adding salt and pepper to taste. Divide among warm serving bowls and top each with a sprinkling of Parmesan.
Tips: Risotto is a brilliant any-occasion dish. The addition of some soft, tasty Taleggio and fresh thyme makes this one rather special.