I've just noticed - by sheer coincidence, my no-stir risotto method is in the Feast section of today's Guardian, in an article written by the ultra-reliable Felicity Cloake. Personally I'd add the wine at the toast-the-rice stage. The other thing to emphasise is the very vigorous bout of stirring needed after the simmering, which helps to get some of that creaminess out of the rice.