Rinse and drain the long-grain rice. Next, remove the skin from the shallots and chop them. Melt the butter in a saucepan and sauté the shallots until translucent. Add the long grain rice and fold in, also saute until translucent.
Then season the long grain rice with a little salt and extinguish with the white wine. Reduce the temperature and reduce the wine to a quarter. Next, gradually add the vegetable stock so that the long-grain rice is only slightly covered. Simmer gently and cook the rice for about 15 minutes, stirring frequently.
In the meantime, place the red cabbage in a sieve, drain and squeeze. Clean and rinse the arugula and cut it into wide strips. Once the long grain rice is cooked, stir in the red cabbage, heat through and stir in the arugula. Season the risotto, stir in the whipped cream and divide evenly into deep plates.
Before serving, cut the Parmesan into fine shavings with a slicer and sprinkle over the red cabbage risotto.