11.   Add the wine and chicken stock.

12.   Add the wine and cook over high heat until reduced by half.

13.   Add the wine and cook slowly until it is completely absorbed.

14.   Add the wine and stir until the rice is mostly dry and sticky.

15.   Add the wine to the pan and bring to a boil.

16.   Add the wine, and reduce, stirring occasionally, until pasty but not dry.

17.   Add the wine, and stir to deglaze pan.

18.   Add the wine, bring to a boil and deglaze the pan some more.

19.   Add the wine, bring to a simmer and boil until reduced by half.

20.   Add wine and bring to a boil, deglazing the pan.