About the Recipe
Preheat your oven to 350 degrees.
Chop the hazelnuts and toast them on a sheet pan until they’re light brown (about 5 minutes). While they’re toasting, dice the veggies.
Pour the broth into a small saucepan and let it warm over a low heat.
Cover and cook the veggies over medium heat until they’re tender (about 10 minutes).
Chop the sage and add it to the veggies, then add the rice to the skillet.
Toast the rice until it has a white dot in the center (about 2 minutes), then add the wine and stir until it’s absorbed.
Begin adding the broth to the risotto mixture in 1/2 cup increments, stirring until it’s absorbed each time.
Continue until all the broth has been added and absorbed, then stir in the cheese and add salt & pepper to taste. Eat. Love.