1. Preheat the oven to 180°.
2. Place the cherry tomatoes in an ovenproof dish, add a dash of oil, a crushed clove of garlic, rosemary, salt and pepper.
3. Place in the oven for 15 minutes.
4. In the meantime, prepare the risotto
5. Sauté 2 crushed cloves of garlic in a little oil, add the round rice (see cooking time on the package) and a glass of white wine
6. Then add the Elvea Aperitivo & Cucina sauce, a little water and stir well
7. Cook on a medium heat and add the water a little at a time, stirring well as you do so
8. As soon as the water has been absorbed and the rice is cooked, add 1 tablespoon of mascarpone.
9. Serve with the cherry tomatoes, a tasty burrata, a little basil or watercress