Stir in one ladleful of stock - just enough to cover the rice.
Once liquid has been absorbed, add another ladleful of stock, stirring constantly until the liquid has once again been absorbed.
Continue adding stock one ladleful at a time and stirring constantly until the rice is al dente.
Allow the rice to absorb all of the stock before adding the next ladleful.
The word usage examples above have been gathered from various sources to reflect current and historial usage. They do not represent the opinions of YourDictionary.com.