Cut the butter in to pats and spread it out so that it can get to room temperature quicker. Shred the mozzarella on the largest holes of the grater or just have some of that pre shredded stuff on hand or cut up the mozzarella into very small pieces.

Start with the water in a sauce pan at high. When it starts to boil add the salt. Add the rice and immediately stir it for about 8-10 seconds. Cover the pot and lower the heat to a slow but constant boil. Cook it until the rice is al dente, sort of soft on the outside but firm on the inside when you sample some. Stir it a few times as it cooks. It could take from 12-20 minutes depending on the kind of rice you are using and how chewy - or not-you like it. We've become addicted to Italian Arborio rice, especially for this dish. Turn off the burner. Strain the rice and return it to the pot. Add the mozzarella and mix it together until the cheese gets stringy.

Add the grated parmesan and mix until it has melted and is mixed in. Add the butter stir again to melt and mix it in. Serve it immediately.