Sweat out the minced onion in olive oil until soft and translucent, set aside. Dry toast the rice in a medium saucepan until a nutty aroma occurs. Add the onion and white wine to the toasted rice; cook out the wine while stirring the rice. Begin to add broth to the rice while diligently stirring over medium heat, adding more broth as the rice absorbs it. Add a little salt during the cooking process, but not much to account for liquid reduction. After about 15 minutes or so the rice will be ready to ‘rest’. Make sure you don’t have much liquid in the pot at this time. The rice should look somewhat tacky. The grains will have some bite, and if you prefer you can cook it longer. Let the rice rest for about 6 minutes; after the rest add the milled tomatoes and stir in.