Heat 2 tablespoons butter in small saucepan and add remaining broth.

Keep adding broth as needed so there is always a 1/4-inch liquid layer over the rice.

Add broth and cover, cooking over low heat until done.

If necessary, add more water or broth and cook a few minutes, stirring occasionally.

Stir mixture, and again add enough broth to just cover rice.

Strain and measure, adding additional broth if needed to make 4 cups.

Return heat to high if you lowered it, and add broth to pot.

If too dry, add a bit more hot broth.

Add the wine and broth and reduce by half over high heat.

Add broth; lower heat to medium, cover, and cook 3 minutes.