Stir frequently for half an hour, then allow to settle.

Add a half cup of hot chicken stock and stir frequently.

Cook for about 2 hours, until almost dry, stirring frequently.

Add the hot broth about 3/4 cup at a time, stirring frequently.

Add the wine and stir frequently until reduced by half, about 2 minutes.

Stir frequently until the rice is light brown, about 7 to 10 minutes.

Add a cup of hot water and repeat, stirring frequently.

Cook over low heat, stirring frequently, for about 15 minutes.

Cook for 10 minutes, stirring frequently, over low to medium heat.

Cook, covered, for 10 to 15 minutes on low heat, stirring frequently.