Risotto with Parmigiano Reggiano cheese and Porcini mushrooms spread

Peel the onions and cutthem in half: brownthem 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 atleast 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 the cream and finish cooking.
Stir in a handful of parmesan.