Hazelnut risotto

Ingredients for 4 serves:
Vegetal stock
40 gr butter
A onion
320 gr Vialone Nano rice “Domenico Fraccaroli”
A pinch of black pepper
80 gr toasted hazelnuts
120 gr Castelmagno cheese from Piemonte
1 sprig of marjoram

Heat the stock.
Toast the hazelnuts in the hoven at 200° for a few mins and cut it grossly. Chop the onion and the marjoram finely and fry it in a pan with half of the butter for about 3-4 mins at medium heat.
Add a little bit of stock if necessary and stir.
Add the rice, turn up the heat and stir it briskly with a wooden spoon. The rice will now begin to lightly fry, keep stirring and after a minute it will look slightly translucent. 
Add a ladle of stock to the rice and a pinch of black pepper, stir until the liquid is fully absorbed. Add the chopped hazelnuts and half of the grated Castelmagno, stir it well, add another ladle of stock and repeat the process.
As the rice cooks you will see that it will take on a creamy consistency as it begins to release its natural starches. 
Add a good pinch of salt.
When the rice is soft but still firm to the bite remove from the heat and add the remaining butter and the cheese, stir and cover it and let it rest for a minute.
You can now garnish with some marjoram leaves and serve the dish.
… Buon Appetito!