Red Cabbage Risotto

For the red cabbage risotto, first clean the red cabbage and cut it into very fine strips. Mix salt, pepper and a little ground cloves with the balsamic vinegar in a suitable bowl. Marinate the red cabbage strips in it for half an hour.

Caramelize sugar in a wide saucepan until light brown, deglaze with red wine and elderberry juice. Add bay leaf, juniper and thyme. Reduce the red wine stock to 200 ml at high temperature.

Remove the spices from the red wine stock. Lightly squeeze the red cabbage, cook in the broth at low temperature for 20 minutes with the lid closed.

Then cook the red cabbage for 15 minutes, stirring, until the liquid is completely reduced. Season with honey, salt and pepper and set aside.

While the red cabbage is cooking, peel and finely dice the shallots and heat the stock. Sauté the shallots in the butter until translucent and add the rice.

Add 1/3 of the stock, season with salt, pepper and nutmeg. Cook the risotto at a low temperature, stirring, for 20 to 25 minutes. Pour in the rest of the stock little by little.

Mix the red cabbage with the rice and sprinkle the red cabbage risotto with pecorino cheese and serve.

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