Slice the onions pre-washed for a very small part. Melt in a saucepan large piece of butter. Add to onion and cook for 5 minutes until clear. Then add the rice, fry for 2 minutes.
Figure boil as if to make a risotto that is pouring hot water on half, while continuing to stir. Rice should be al dente - soft but crispy midway. Avoid trying to figure after fifteen minutes of cooking. Pepper, salt and season with olive oil.
With cut the top of each tomato. Sharpened spoon, remove the core and seeds with partitions. The core of this dish does not take part, so you can use it for other dishes, such as tomato paste, sauce or soup.
Tomatoes in salt, place cut down on paper napkins or towels that have emerged excess fluid.
In the stems, remove the hard green tips. Then dip the herbs in boiling water for three seconds, and then immediately into ice water. Slice and place in a mortar. Add the crushed garlic, pepper, salt. Continue to beat until you have a paste. Gradually mortar poured into the lemon juice and olive oil.
The resulting dressing mix with rice. Spread prepared just for stuffing tomatoes. Place the tomatoes on the form, greased. Sprinkle with grated Parmesan cheese each.
Preheat the oven to 170oC, put into shape with Italian stuffed tomatoes and bake for 20 minutes. Serve the finished dish should be hot or warm.