Boil the rice in well salted water until it is cooked al dente, about 15 minutes.

While the rice is boiling, melt the butter in a small skillet, letting it turn a hazelnut brown but taking care not to let it burn.

Drain the rice, but not too well, and transfer it into a warmed bowl (or back into the still-warm pot). Add the cheese and melted butter, mix everything together very vigorously until the cheese has melted entirely and the mixture is uniform and creamy.

Serve immediately.