Red Cabbage Risotto with Blunzen and Glazed Apples

For the red cabbage risotto with blunzen and glazed apples, first cut red cabbage into lozenges. Bring the remaining red cabbage ingredients to the boil and allow to cool. Let the red cabbage steep for 20 minutes in the still lukewarm broth.

For the risotto, finely dice the shallots and sauté in a saucepan with half the butter until translucent. Stir in risotto rice and sauté for 1 more minute. Deglaze with white wine and reduce over high heat. Add red cabbage rutabagas, then pour in hot stock little by little. Reduce the heat. Always add enough to cover the rice. Season with salt and pepper and cook for 18 minutes over medium heat, stirring constantly. Stir in freshly grated Parmesan, assemble with the remaining butter.

Peel the skin from the black pudding and cut into 1 cm thick slices. Brown on both sides with lard in a hot pan.

Caramelize apple slices with sugar in a hot pan, deglaze with apple juice and boil down, assemble with butter.

Arrange risotto with slices of blunzen, garnish with marjoram leaves and serve red cabbage risotto with blunzen and glazed apples.

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