Sauté onion (I) and garlic (I) in oil until translucent. Add the long-grain rice and stir briefly. Pour in a little clear soup and swell briefly. Gradually add the rest of the clear soup, season lightly with salt. While stewing, keep stirring the long grain rice and add a little butter and parmesan at the end.
Sauté the onion (Ii), garlic (Ii) and tomatoes briefly in butter, stirring. Add the basil and fold into the risotto.
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