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  1. Just some constructive feedback that can be taken with or without a pat of butter:

    All your butter should be in at the beginning point so that it gets worked into the starch / broth. Toast rice a little longer maybe? Helps release starches and provide more individuality on the rice grains. I like to give my rice a little bit of time alone before adding the onions.
    Also, forget taking a break on stirring. Stir the whole time. Wood spoon. I like to create a froth of foam with the butter while toasting rice from stirring so much.
    Also, If you add broth a couple ladles at a time it prevents from adding too much liquid, just make sure you keep adding broth consistently and don’t let it get too dry to where it sticks to the bottom. If you’re stirring well enough, it shouldn’t ever stick.

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