Method

• 1.
  Preheat oven to 180°C. Roast hazelnuts on a tray for 10 minutes or until golden. Wrap in a tea towel, leave for 5 minutes to allow skins to loosen, then rub nuts in the towel to remove skins. Chop nuts and set aside.
• 2.
  Heat the oil and 2 tbs butter in a large saucepan over medium heat. Add onion and garlic and cook, stirring, for 6 minutes or until onion has softened. Add cauliflower, cover pan and cook, stirring occasionally, for 4 minutes or until cauliflower has softened. Stir in rice and cook, stirring, for 2 minutes or until heated through. Add wine, bring to the boil and cook, stirring, until the wine has nearly evaporated.

• 3.
  Add 250ml (1 cup) of hot stock and stir constantly until stock is nearly absorbed. Add another 250ml of stock and stir until nearly absorbed. Repeat until stock has all been used and rice is just cooked through; the mixture should be creamy – add a little extra stock or water if necessary. Stir in taleggio, season and cover to keep warm.
• 4.
  Heat remaining butter in a frying pan over medium-high heat, add sage leaves and cook, swirling pan occasionally, for 2-3 minutes until butter smells nutty. Stir in hazelnuts and serve risotto with butter mixture spooned on top.