Heat the oil and butter in a large saucepan.
When the butter has melted, add the onions and cook gently until very soft. Add the garlic, and stir for around 30 seconds.
Add the sun-dried tomatoes and rice, then stir for a couple of minutes until everything is combined together.
Add the white wine and let it boil away there's nothing left. Turn down the heat and start adding the stock a ladleful at a time, stirring constantly the liquid has been absorbed and then repeat until you have a thirds of stock, then add the cherry tomatoes and then add the remaining stock, repeating the same method as before until all the stock has been added.
When the rice is cooked to al-dente and is thick enough for you to move the spoon along the bottom of the pan leaving a trail, add the parmesan cheese and mix together.
Season with salt and pepper to taste and serve with more parmesan sprinkled on top and maybe add some dried crispy onions or panko breadcrumbs.
