Risotto with “Cacio” cheese and black pepper creamy sauce

Peel the onions and cut them in half: brown them for a few minutes on a non-stick pan over high heat.

Carefully wash the celery (removing the leaves), carrots, tomatoes and cut them coarsely; pour all the vegetables, the browned onions and the water in a large pot, adjusting with pepper. Boil for at least an hour over medium heat.

Season with salt and filter the broth to separate it from the vegetables.
In a saucepan, brown the butter and the finely chopped shallot: add the rice and toast it for a couple of minutes.

Blend with the wine and start adding the stock a little at a time, covering the rice flush. After 20 minutes, or after the cooking time indicated on the package of the rice you are using, add your Cascina San Cassiano’s cheese cream prefered and finish cooking.
Stir in a handful of Pecorino.