1.   Barrett stirs in rice, then adds wine and lets the rice absorb it.

2.   Add wine and continue stirring until liquid is absorbed by rice, about a minute.

3.   Cook until rice absorbs most of the stock and then, add more stock.

4.   Cook, stirring constantly, until the rice absorbs most of the liquid.

5.   Continue until the rice has absorbed almost all the stock.

6.   Cook over medium-low heat, stirring frequently, until the rice absorbs the broth.

7.   In either case, the rice will absorb the liquid too quickly and become dense and weighty.

8.   This is a sign that the rice has absorbed most of the liquid.

9.   When the rice has absorbed most of the liquid, stir in the chicken and peas.

10.   You want the rice to absorb all the milk and become tender.