Make sure all your ingredients are ready beforehand – your rice measured and your stock hot.
In a pan, melt the Asiago Butter over medium heat. Add the diced onion and saute for 3-5 minutes, or until the onion is translucent.
Stir in rice and toast for 60 seconds, then add a few ladles of stock– just enough to cover the rice. Cook, stirring occasionally, until the stock has reduced.
Add more stock, again, just enough to cover the rice, and reduce. Continue this process, stirring frequently, until rice is cooked, about 15 minutes.
Stir in lemon juice, parmesan cheese, fresh herbs, and salt and pepper to taste.
