Ingredients:
1 Duck Breast
2 Handful Mushrooms
2 Handful Baby Spinach
2 Handful thinly sliced cabbage
4 Shallots
2 Cloves of Garlic
300g Risotto Rice
1 Glass White Wine
1/4 l Vegetable Stock
Parmesan Cheese
Salt and Pepper

Risotto
Wash the mushrooms, dry them an cut into slices. Fry in butter with a crushed clove of garlic. Stew the spinach in a little butter and water. Fry 2 shallots in butter and a crushed clove of garlic and add the risotto rice. Cook for a few minutes. Douse with white wine and reduce while stirring. Add the vegetable stock bit by bit.

The rice needs to be al dente. Add cream and parmesan to finish. Stir the mushrooms and spinach into the risotto. Stew the cabbage in butter.

Duck Breast
Fry the duck breast on the skin side until it is crispy. Then cook from the other side at reduced heat so that the meat is still pink. Allow to rest for five minutes before slicing.

Arrange the cabbage on a plate and shape the risotto using a round form. Cut the duck breast into chunks and place on the risotto. Red wine sauce can be poured onto the meat.