1.  Blend the St. Agur cheese with the cream; set aside at room temperature.
2. Drain the raisins.
3. Heat the chicken broth.
4. Sauté the onions in the olive oil in a shallow pan until lightly colored.
5. Add the rice and stir until the grains are translucent and pearly.
6. Add the white wine and stir constantly until the rice has absorbed the liquid.
7. Reduce the heat and add enough broth to cover the rice.
8. Once the liquid has been absorbed, repeat the process (at least three times), stirring all the time the rice cooks.
9. Two minutes before the end of the cooking time (when the rice grains are al dente but with a creamy risotto texture), remove from the heat.

Finishing and presentation

1. Add the raisins, St. Agur and cream mixture, salt and pepper to taste, and a touch of Espelette chili. Combine.
2. Serve hot in a 6 bowls with the chopped radicchio sprinkled on top.