If you use dried tomatoes, first soak them in lukewarm water for 10 minutes before you start. If you use sun dried tomatoes in oil or brine, skip this step!
Transfer 5 of the sun dried (soaked) tomatoes to a clean blender and then add 3 tablespoons of the white wine.
Blend the tomatoes until you get a chunky puree. Put it in the fridge until needed later.
Peel and chop the garlic and onion. Pour the olive oil in a high non-stick pan and add the chopped onion and garlic.
Place it over medium heat until the oil is hot. Season with a pinch of pepper and salt. Cook the garlic and onion for 4 minutes until fragrant. Then add the risotto rice to the pan and stir well.
Gradually add splashes of white wine and stock until the risotto is al dente. In the meantime chop the remaining (soaked) sun dried tomatoes into thin strips.
Remove the cooked sun dried tomato risotto from the heat and stir in the sliced sun dried tomatoes, the butter and grated parmesan cheese.
Then check the seasoning of the risotto and add extra pepper or salt to taste if necessary. Scoop the risotto onto deep plates. Add a last dash of freshly ground black pepper and serve hot.