Grease the bottom of a pan with a little EVO oil, add the diced onion and let it soften for 10 minutes on low heat.
Then add the tomato puree, a little bit of basil and put in all the water, adjusting with a pinch of salt and letting it cook over moderate heat for 20 minutes.
Meanwhile, fill a small bowl with a little bit of oil and some chopped basil and rosemary and let marinate.
Then, in a risotto pan or frying pan, add a drizzle of EVO oil, pour in the rice and start toasting it over medium heat for a few minutes.
Touch the rice with the back of your finger, and if you feel it is very hot, the roasting is ready. Remove the sauce from the pan, add 4 ladles to the rice and begin cooking over medium heat. As the rice absorbs the sauce, add more until it is cooked to al dente.
Turn off the heat and sprinkle with Parmesan cheese and a drizzle of EVO oil, cover with a lid and let rest for a couple of minutes.
Finally, stir vigorously to mix the seasoning well, and your rice is ready!
With the help of a pastry cup, form the pie dish, season with a few drops of oil and a basil leaf and serve immediately!