Preparation:
Fry a small onion slightly in butter, then add half a pint of very good stock.  

Boil four ounces of rice, but do not let it get pulpy, add it to the above with three medium-sized tomatoes in a puree.

Mix it all up well, add more stock, and two tablespoonsful of grated Parmesan and Cheddar mixed, and serve hot.