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Add 4 cups stock to a medium pot; bring to a boil, then reduce to a simmer. Heat a large drizzle of oil in a large pan. Add rice and cook, stirring, until translucent, 1-2 minutes. Add ½ cup simmering stock; stir until liquid has mostly absorbed. Repeat with remaining stock—adding ½ cup at a time and stirring until liquid has mostly absorbed—until rice is al dente and mixture is creamy, 25-30 minutes. (Depending on the size of your pan, you may not use all of the stock.)