1

Melt butter in an 10- to 12-inch frying pan over medium heat. Add onion and cook, stirring, until onion is translucent (about 5 minutes). Add rice and stir until opaque (about 2 minutes). Add broth and water (use 1 1/4 cups water for short—grain rice, 1 1/2 cups water for medium-grain rice).

2

Increase heat to high and bring to a boil. Reduce heat and boil very gently uncovered, just until rice is tender to bite (20 to 25 minutes); stir occasionally at first, then more frequently as liquid is almost absorbed. Add more broth or water, 1/4 cup at a time, if needed to prevent sticking.

3

Just before serving, stir in cheese to taste.