Step 1

Sweat the butter and onion together with a pinch of salt until the onion is translucent, then add the rice, and stir to coat the grains with fat, cooking until they are a bit translucent on the outside, about 2-3 minutes, then add the wine and cook until it has almost all evaporated.

Step 2

Now, add a 1/2 cup of water to the pan at a time, and continue to cook and stir until it is incorporated, then add a new ladle of water to prevent the pan from scorching. Keep doing this until the rice is soft on the outside, but still raw and very chewy in the middle, about ten minutes.

Step 3

When the rice is precooked to your liking, immediately spread it out on a wide surface, then score with a wooden spoon in a cross-hatch pattern it to help it cool even faster.