Braise the finely snipped onion and the finely crushed garlic on the rape seed oil.

Ladle the arborio rice on the onion-garlic mix, sprinkle it with the thyme and then sear it until the rice becomes slightly transparent. Make sure you are stirring the rice continuously.

Pour on the wine, and let its alcohol content vaporize. Add the tomato puree and a ladleful of chicken or vegetable broth.

Salt and pepper it to taste and stir it until the rice absorbs the liquid. After this, add another ladleful of vegetable stock. Repeat this procedure until the rice absorbs all the liquid.

When it is done, pull it off the fire and let it stew under the lid for 5 more minutes. Finally, mix in the grated parmesan cheese and the milk thistle oil, which makes the meal shining bright and creamy.