← Replies in Farro Mushroom Risotto (Freezer/Vegetarian/Mediterranean Diet/Kidney Friendly) Recipe

You don't really need instructions at all when making a grain-based dish. It's hard to eff it up. Any oil will work, any additions will work, you just need to make sure the grain/rice/grass seed has room and enough liquid to cook. Adding it slowly means that you're allowing any available starch to make it creamy. Wine counts as liquid, so, according to classic cookery, you do you. I'd probably knock it back, too. I want to drink my wine, not steam it on the stove. My oldest struggle meal dinner was a can of tuna in a rice pilaf. It was weird, chicken would have been better, but at the time, you could get a can of tuna for $0.50. I'm probably past my sell by date.