For the Rice: Wash the rice in cold water several times going back and forth between a bowl and a colander, until the last water is clearer than the first one. Set aside while you chop the onion.
Warm 2 tablespoons of oil in a medium saucepan over low heat and cook the onion until it starts to become fragrant, about 2 minutes. Add the rice and stir thoroughly with a wooden spoon. Add the water, salt, stir well then partially cover the pan. Bring to a boil, reduce the heat to low until the rice is tender, 15 to 20 minutes.
For the Piamontese Sauce: In a large pan, melt the butter and cook the onion until soft and translucent, about 3 minutes. Season lightly with
salt, pepper and nutmeg.
Add the milk and heavy cream and bring to a boil. Reduce the heat to low immediately, add the cheeses and mix well with a wooden spoon making sure the cheese is melted. Just before serving, add the rice to the sauce, folding gently, making sure each grain is coated in sauce.
Recipe reprinted with permission © 2021 Leticia Moreinos Schwartz