Heat the oil over medium heat, add the onion, garlic, and salt. After stirring constantly for 5 minutes until the onion wilts, add your grain to the pot and stir until coated with a nice sheen, then add the wine, and simmer for 3 or 4 minutes, until liquid is absorbed. Adjust the heat to maintain a gentle, active simmer.
In increments, add about 6 cups of water (or broth), 1 cup at a time, letting your grain absorb most of the liquid between additions (at least 30 minutes) and stir periodically to prevent burning. It is done when the texture is to your liking.
When ready, stir in the lemon zest, cheeses, seaweed & greens. Top with nuts and the remaining Parmesan.
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