Add 1 cup of simmering chicken stock to rice and cook over high heat, stirring very often until liquid has been absorbed.

Begin to add the stock half a cup at a time, stirring constantly.

When that is blended add 2 cups of the milk, stirring rapidly with the whisk.

Add 2 cups of the stock, and cook 5 more minutes, stirring and scraping often.

Add 1/2 cup of the broth, stirring constantly, until almost all the liquid is absorbed.

Begin adding the stock, about one cup at a time, and cook over medium heat, stirring often, until liquid is almost absorbed.

Combine remaining wine with broth, and add 1/2 cup to pan, stirring, until liquid is absorbed.

Add 2 cups of the beef stock and cook, stirring, until it is absorbed.

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

Then you begin adding stock, about a cup at a time, stirring everything together.