Chestnut and Pear Risotto

Peel and finely chop the garlic and shallot. Chop the chestnuts. Heat the olive oil in a large pan and sauté the garlic and shallot with the rice until translucent. Add 150 ml (approximately 2/3 cup) of wine to the pan and enough vegetable broth to cover the rice. Continue to slowly add the rest broth and stir until most of the broth has been absorbed (about 15-20 minutes). Stir in the chopped chestnuts and rosemary and let stand for 5 minutes. Stir in the grated parmesan and heavy cream and season with salt and pepper. 

While the rice is cooking, rinse the cabbage, pat dry and remove the thick veins. Melt the butter in a skillet and cook the cabbage leaves on both sides. Sprinkle with 1 teaspoon sugar, deglaze with the raspberry vinegar and red wine. Simmer on low until most of the liquid has evaporated. 

Rinse and core the pears and cut into thin slices. Bring the red wine and sugar to a boil and simmer the pears for about 10 minutes.