Low the heat, add ¼ of cup (half glass) of broth and cover. Add 1/4 cup of broth each time you see the rice becoming too dry, until ready (it must be “al dente”!); don’t touch the rice with a metallic spoon at this moment, but use only the wooden spoon
Complete the cooking covered and at a low flame. Turn off the flame and add the butter and cheese, a pinch of black pepper if you like, stir well, and serve
The rice will be very creamy if the grains remain separated.