Bring the stock to the boil along with the wine, rosemary, cloves and bay leaf. Reduce the heat, simmer for approx. 10 mins.
Heat the oil in a pan. Sauté the onion, add the rice, sauté until the rice is translucent, stirring constantly. Pour in the wine and reduce completely. Add the cabbage, cook briefly, gradually pour in the hot, flavoured stock, stirring frequently, so that the rice is always just covered with liquid, then simmer for approx. 20 mins. until the rice is creamy and al dente. Stir in the cheese and butter, season.
Mix the cream cheese with the truffle and egg yolk, season. Using a knife, make a deep incision along the length of the chicken breasts. Stuff the chicken with the filling, secure with toothpicks. Heat the clarified butter in a non-stick frying pan. Season the chicken breasts, fry over a medium heat for approx. 7 mins. on each side.
Plate up the risotto. Cut the chicken breasts in half, serve on top of the risotto, sprinkle with nuts, drizzle with oil.