Heat beef bouillon and bring to a boil. Lower heat and simmer while risotto is being prepared.
Melt 4 tablespoons butter with vegetable oil at medium heat. Add onion and cook stirring occasionally until tender, not golden. Stir in tomatoes, salt and pepper. Cook for 10 minutes until rice is coated.
Add ½ cup bouillon and stir constantly until liquid has been absorbed. Continue adding more bouillon, ½ cup at a time and continue stirring. Do not add more bouillon until the last cup hasn’t been absorbed. Continue until rice is cooked. The process will take 20 minutes, approximately. Add remaining butter, cheese and basil strips. Combine and correct seasoning. Pour olive oil and combine.