In a large pan, heat some olive oil and add the onion and garlic. When softened add the orzo and cherry tomatoes and keep stirring for 2 minutes. Add the red wine and mix. Season with salt and pepper. Mix the water with the bouillon cubes and add to the pan. Turn heat to low and simmer until the orzo is cooked and all liquids have been absorbed. Add the basil and mascarpone, mix well and serve with lots of freshly ground pepper.