4 tablespoons (½ stick) butter
6 ounces mozzarella, preferably imported buffalo-milk mozzarella
Salt
1½ cups white rice, preferably Arborio
2/3 cup freshly grated Parmigiano-Reggiano cheese
4 to 6 fresh basil leaves, shredded by hand

Bring the butter to room temperature and cut it into small pieces.

Shred the mozzarella on the largest holes of the grater or, if it is too soft to grate, cut it up very fine with a chopping knife.

Bring 3 quarts of water to a boil, add a tablespoon of salt, and as the water resumes boiling, add the rice. Stir immediately with a wooden spoon for about 5 or 10 seconds. Cover the pot and adjust heat to cook at a moderate, but constant boil, until the rice is tender, but al dente, firm to the bite. It should take between 15 and 20 minutes, depending on the rice variety. Stir from time to time while the rice cooks.

Drain the rice and transfer to a warm serving bowl. Add the shredded mozzarella, mixing it in quickly and thoroughly so that the heat of the rice can string it out. Promptly add the grated Parmesan and stir well so that it can dissolve and cling to the rice. Add the butter, stir once more to melt and distribute it, add the shredded basil leaves, stir again, and serve immediately.