Bring beef stock to a simmer in a saucepan. In a separate saute pan, melt butter over a medium high heat. Add the onion and garlic and cook stirring occasionally, for 5 minutes until softened.

Add the arborio rice and, stirring constantly, cook until the grains are coated in butter. Add Merlot, blackberries and brown sugar. Cook until the wine has been absorbed into the rice.

Add a ladleful of the hot beef stock and cook, stirring constantly, until it has been absorbed. Continue adding the stock a ladleful at a time making sure each addition has been absorbed in between. This will can take up to 18-20 minutes. Just remember to continue to stir your risotto with lots of love - I am 100% sure that this is the key to risotto success. When the rice is tender, season with salt and pepper and stir in grated parmesan cheese.