Pour in white wine and let that absorb into the rice. Be careful not to let the pan go dry.
Add a couple ladles of hot broth to the rice and stir occasionally. To check if it's time to add more broth, drag your stirring spoon through the rice. If the space left by the spoon does not immediately fill in with liquid, add another ladle of broth. Continue this until all the broth is added.
After all of the broth is added, stir in the salt and sundried tomatoes.
Cook mixture until it resembles a loose oatmeal. Rice should still be al dente but look creamy.
Remove from heat and add parmesan if using. The risotto will continue to absorb liquid as it cools to get to the perfect creamy consistency.
Top with chopped basil and serve immediately.
Notes
For low sodium, omit salt and parmesan = 79mg per serving