Melt 3 tablespoons butter in a large saucepan, then add onions and sauté until pale yellow. Add rice and mix well. Add stock one cup at a time, stirring until it is absorbed; continue to cook for 5 minutes. Divide rice in 3 equal portions, putting each portion into separate saucepans. Add the parsley and basil to one pan; the tomato paste to another, and nothing to the third. Continue to cook the rice till tender but firm. To the third pan of rice add remaining butter and half the Parmesan cheese. Add remaining cheese to the other 2 rice pans and mix to blend.
To serve, place equal portions of each rice next to each other in rows on the plate.
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