Add wine and simmer until the wine is almost absorbed.
Gradually add chicken broth about 1/2 Cup at a time. Stir constantly (or very frequently) until the broth is almost absorbed before adding the next until the rice is tender but still firm to the bite and the mixture is creamy, about 25-30 minutes total.
When the final broth is almost absorbed add the sundried tomato and basil and continue to cook for one or two minutes.
Remove from the heat and add the parmesan cheese and the reserved 1 T butter.