Pour the broth in a small pot. Cover it with a lid and keep to the side over a low flame until you are ready to ladle it in.
In a large saute pan heat the oil over low heat. Add in the onions and sweat for 5 minutes. Next add in the rice and sauté for 3 minutes.
Turn the heat up to medium-high and add in the red wine, thyme, salt and pepper. Cook while stirring occasionally until all of the red wine has been absorbed.
Reduce the heat to medium-low and begin to ladle in the broth. Slowly letting the rice absorb the broth before adding in the next ladle. After about two ladles add in the radicchio. Repeat this process until the rice is ready, it shouldn't be tender and not too soft with a nice bite. This process will take about 20 minutes.
Meanwhile in a blender combine the cashews, milk and a pinch of salt, and process until totally smooth.
When the rice is done cooking with the broth, add in the cashew cream and stir to combine. Taste and season with more salt and pepper if desired. Add more broth to loosen, if desired. Serve warm.