In small stock pot, heat stock of choice and keep on low heat - do not boil.
In large saucepan, sauté onions in 1 Tbsp of olive oil until translucent.
Add dry orzo pasta to onions and add 1 Tbsp of olive oil. Coat orzo with olive oil/onion mixture and stir until incorporated.
Add one ladleful of stock into the orzo mixture to deglaze the saucepan and stir.
Add another ladleful of stock and stir. As the stock evaporates into the orzo mixture, continue to add another ladleful of stock. This should take approximately 15 minutes of repeating these steps. Continuously stir when adding the stock.
When you have reached your desired cooking level of the orzo, add 2 heaping Tbsp of marscapone cheese and stir until melted into mixture.