• Heat the chicken stock and control if it is seasoned well.
• Heat the olive oil in a large pan and braise the onion on low heat.
• Add garlic and bay leaves and stir well.
• Add rice and stir well.
• Add vermouth, Sherry and the cinnamon stick and allow to boil until the liquid is absorbed by the rice.
• On low heat, add the chicken stock little by little while stirring constantly. Make sure the stock is completely absorbed by the rice.
• Remove the cinnamon stick from the pan.
• Stir in the butter, parmesan cheese and mascarpone. Do not stir for too long, since the mixture must be creamy.

For serving.

• Place each crêpe in a buttered cup or ramekin.
• Scoop the risotto in the crêpe and fold the ends over it.
• Cover with cling film and steam in a steamer.
• Turn the cup over on a plate and serve with the Sherry sauce.