Peel the shallots, dice them finely, and sauté them lightly in hot canola oil. Add the wild rye berries and continue for a brief moment. Next, douse the rice and shallots repeatedly while constantly stirring, alternating between vegetable stock and small amounts of rum (for ca. 20 minutes). Season with rock salt.

Briefly glaze the wild broccoli in the canola oil, season with rock salt, and add a touch of apple vinegar.

Spoon the wild rye risotto onto plates and add the glazed broccoli and soft goat cheese. Finish with a bit of cedar nut oil.