Bring your stock or broth to a simmer in a sauce pan over low heat.
Heat the olive oil over medium heat in a large, deep skillet Add the onion and sauté until tender. Add the rice and garlic and cook, stirring, until the grains of rice begin to crackle. Stir in 1 pound (reserve a 1/2 pound for the end) of the diced tomatoes, sugar, thyme, and salt to taste and cook, stirring often, until the tomatoes have cooked down slightly and coat the rice in their juice, 5 to 8 minutes.
Pour in the white wine and stir until it is absorbed by the rice. Begin adding the simmering stock, a ladle at a time. The stock should just cover the rice, and should be bubbling gently. Simmer, stirring frequently, until it is just about absorbed, and then add another ladleful or two of the stock. Continue with this process, adding more stock and stirring when the rice is almost dry, stirring often. When the rice is tender all the way through, but not mushy it's done.
Add another ladleful of stock to the fully cooked rice. Stir in the last 1/2 pound of the fresh diced tomatoes, the basil and the Parmesan cheese. Remove from the heat. The mixture should be creamy (add more stock if it isn’t). Serve right away.