Cooking time

• Drain the sauerkraut well. Then put it in a kitchen towel and wring out all the moisture. This is very important, otherwise it will splash too much during baking.
• Now make the risotto. Fry the chopped onions and garlic in olive oil until soft and lightly browned. Add the caraway seeds. Then add the rice and stir it well so that every grain shines. Now add the wine, put the lid on the pan, reduce the heat to low and let the rice absorb the wine gently.
  When this is done, add the stock in half. Stir well when you do that. Put the lid back on the pan and check how it goes after a few minutes each time.
• Add a little more water if the rice is not yet cooked enough. When it is almost perfect, turn off the heat, add the kitchen cream and mustard. Stir well and let the risotto cook for another 10 minutes.
• In the meantime, you can fry the sauerkraut. In a tall frying pan, heat the sunflower oil. Now add the sauerkraut in a little bit. Do not remove it from the pan until it has turned a good golden brown and then place it on kitchen paper with a slotted spoon.
• Stir the risotto well again. Spoon it onto a nice large platter and place the fried sauerkraut lengthwise over it.