Valais apricot risotto

Finely chop the onions and cook gently in the oil until soft but not coloured.

Add the rice and let it sweat gently for 1 minute.

Add the white wine. Let it evaporate then slowly add the vegetable stock a ladleful at a time. Make sure the rice is always just covered with stock.

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

Add the mascarpone and some lavender blossoms. Add a little more vegetable stock, depending on the consistency.

Chop the apricots into small pieces and add them to the risotto just before serving.