Risotto cakes with spring vegetables

Finely chop the onion and garlic. Sweat in 1 tablespoon olive oil. Add the rice, sweat briefly. Add the hot stock in stages, cook for about 20 minutes, stirring from time to time.

Finely grate the Emmentaler AOP, mix into the rice and season with salt and pepper. Spread the risotto (2-3 cm thick) on a piece of greaseproof paper, and leave to cool.

Cut the vegetables in bite-sized pieces. Using a round cutter, cut circular shapes from the risotto. Using the remainder of the oil, fry until golden-brown on both sides, keep warm.

Sweat the vegetables in butter, deglaze with the vermouth. Add the stock and cook covered until they are just soft. Add the cream and finish cooking without a lid. Finely grate some lemon peel and add, season with a little lemon juice, salt and pepper. Tear the leaves off the chervil and scatter over the vegetables along with the pink pepper. Serve with the risotto cakes.