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Truffle risotto with red cabbage steak

  • 55 min
    • Preparation 20 min
    • Cooking 35 min

Ingredients

4 People
  • For the red cabbage steaks:
  • 1 Small red cabbage (approx. 800 g) 
  • 2 Red onions 
  • 3 Stems thyme  
  • 3 Sprigs rosemary 
  • 2 Garlic
  • 3 tbsp. Butter 
  • 2 tbsp. Olive oil 
  • Salt 
  • Pepper 
  • 4 tbsp. Liquid honey 
  • 2 tbsp. Balsamic cream  
  • For the risotto:
  • 1 l Vegetable broth
  • 1 Shallot 
  • 2 tbsp. Truffle butter
  • 250 g Risotto rice
  • 100 ml White wine 
  • 30 g Pickled truffle (jar) 
  • 70 g Grated Parmesan 
  • Plus :
  • 200 g Samphire 
  • 2 tbsp. Butter 
  • Pepper 
  • Parmesan shavings for garnish 
  • Balsamic cream for garnish  
  • Baking paper

Preparation

Step 1
For the red cabbage steaks, wash, clean and cut the red cabbage into eighths. Peel the onions and cut into wedges. Wash the thyme and rosemary and pat dry. Peel the garlic and cut into slices. Heat 2 tablespoons of butter and oil in a frying pan. Sear 2 portions of red cabbage wedges on both sides for about 5 minutes. Season with salt and pepper and place on a baking tray lined with baking paper.  
Small red cabbage (approx. 800 g) 
Red onions 
Stems thyme  
Sprigs rosemary 
Garlic
tbsp. Butter 
tbsp. Olive oil 
Salt 
Pepper 
Baking paper
Step 2
Add the onion wedges with 1 tablespoon of butter to the pan while it is still hot and sauté for about 3 minutes. Add the thyme, rosemary, garlic and honey and heat for about 2 minutes. Drizzle onion marinade over the red cabbage wedges, drizzle with 2 tablespoons of balsamic cream and bake in a preheated oven at 200 °C/ fan 180 °C for approx. 20 minutes.  
tbsp. Liquid honey 
tbsp. Balsamic cream  
Step 3
For the risotto, heat the broth in a saucepan. Meanwhile, peel and finely dice the shallot. Heat the truffle butter in a second saucepan. Sauté the shallot cubes for about 3 minutes. Add the risotto rice and steam for about 2 minutes. Deglaze with white wine and reduce the heat. Gradually add the hot broth until it is used up. Cook the risotto on low for about 20 minutes, stirring occasionally.  
l Vegetable broth
Shallot 
tbsp. Truffle butter
g Risotto rice
ml White wine 
Step 4
Meanwhile, heat the butter in a frying pan. Add the samphire and briefly fry. Season to taste with pepper and set aside. 
Pepper 
g Samphire 
tbsp. Butter 
Step 5
Drain the truffles, cut them into small pieces and add about 2/3 of them to the risotto. Add the grated Parmesan and mix in. Season with salt and pepper to taste. Remove the red cabbage steaks from the oven and serve with risotto. Serve garnished with samphire, Parmesan shavings, the remaining truffle and balsamic cream. 
Salt 
g Pickled truffle (jar) 
g Grated Parmesan 
Pepper 
Parmesan shavings for garnish 
Balsamic cream for garnish