Dip the tomatoes in hot water, then remove the peel, cut in half, squeeze the juice and cut the flesh into small cubes. Put in the refrigerator for an hour sprinkled with salt. Separate the cubes from the juice. Mix it with the olive oil (1).
Put aside.
Fry the onion cubes in the hot oil (2), turn the rice grains transparent, extinguish with white wine, cook it. Add half of the prepared tomato meat and fill up with hot soup to rice level. Stir constantly and keep adding soup. After 15 min. add tomato pulp leftover, stir in tomato juice-oil mixture. Mix with Parmesan cheese and butter. Season vigorously. Serve.
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