Pumpkin risotto with a balsamic vinegar reduction and Emmentaler AOP cheese shavings

For the risotto, sauté the finely chopped onion with 50 g of butter in a pan, add the pumpkin cut into small cubes and let everything simmer for 1/4 hour, adding some warm vegetable stock if necessary.

Add the rice and sauté briefly whilst stirring. Then, little by little, add the stock, allow to simmer whilst stirring at frequent intervals.

When the rice is almost ready, but still just firm to the bite, remove from the heat, add the remaining cold butter and the grated Emmentaler AOP and stir vigorously.

Cover the risotto and allow to stand in the pan for a further 3 minutes. Decorate the plates with the balsamic glaze. Now serve the risotto whilst still hot, add some freshly-ground black pepper and Emmentaler AOP cheese shavings that can be made with a vegetable peeler.