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Roast cherry tomatoes with ¼ cup extra virgin olive oil and sea salt.
In a separate pot, heat 2 tbsp. extra virgin olive oil over medium heat.
Add ½ yellow onion, chopped, and sauté until softened.
Add 1 cup Arborio rice and toast for 1-2 minutes.
Add 1 cup cherry tomatoes, quartered, and cook for another minute.
Deglaze with ¼ cup white wine and cook until absorbed.
Gradually add 4 cups vegetable broth, one ladleful at a time, stirring constantly until absorbed before adding the next.
Continue this process until the rice is creamy and al dente.
Stir in 4 tbsp. butter, 1 cup Parmigiano Reggiano, grated, and 1 cup Pecorino Romano, grated.
Add 4 oz. mini mozzarella (ciliegine) and stir until melted.
Season with salt to taste.
Serve topped with roasted tomatoes, basil chiffonade, and balsamic glaze.