Valais apricot risotto

Dice the onions finely and sauté them in the oil.

Add the rice and fry gently for 1 minute.

Pour in the white wine. Reduce and then gradually add the hot stock to the rice. The stock should just cover the rice at all times.

Cook the risotto over a low heat for 20 minutes, stirring occasionally.

Add the mascarpone and some lavender blossoms. Add some vegetable stock depending on the consistency.

Chop the apricots into small pieces and add them to the risotto just before dressing the plate. Season with salt and pepper.

Decorate with basil leaves and lime zest before serving.