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Bring broth to simmer in heavy small saucepan; reduce heat to low and keep hot.
Heat butter and olive oil in a large pot or dutch oven over medium heat. Add onions and garlic and cook for 3 to 4 minutes until translucent.
Add rice and stir for 3 minutes.
Add wine; stir until almost absorbed, about 2 minutes.
Add in minced sundried tomatoes and stir.
Reduce heat to medium. Add 1 cup hot broth and cook until almost all liquid is absorbed, stirring often.
Continue adding hot broth 1 cup at a time and stirring frequently until rice is almost tender, about 15 minutes. The rice should have a slight bite to it, but not be crunchy at all.
Remove from heat, then stir in Parmesan. Season with salt and pepper as needed.
Garnish with more Parmesan cheese and chopped basil.