Ingredients

Step by step

1. Put the stock in a pan, bring to a simmer and keep on a low heat to stay hot until you need it. Add the thicker dill stalks to the stock to infuse.
2. Heat the oil and half the butter in a deep frying pan. Fry the leeks for 10 minutes until tender.
3. Stir in the rice, coating the grains in the oil. Toast the rice for a few minutes, then pour in the wine and bubble until it's nearly all evaporated.
4. Add the hot stock (you can discard the dill stalks now), a ladleful at a time, continually stirring. Let the stock be completely absorbed by the rice before adding another ladleful.
5. When the rice is tender and most of the stock is used (you may not need all the stock, depending on the width of your pan), about 25-30 minutes, stir in the soft cheese, grated hard cheese and remaining butter. Season well and add half the dill fronds, and all the broad beans. Cover the pan with a lid or baking sheet, turn off the heat and leave to rest for 10 minutes. The broad beans will gently cook in the residual heat.
6. Meanwhile toast the hazelnuts in a small pan, until lightly golden, then roughly chop. Scatter the risotto with more dill and the hazelnuts to serve.
   Tip

   If using fresh broad beans, remove them from their cushioned casing; blanch for 3-4 minutes in boiling water. Refresh in cold water; drain and slip off the leathery outer pods. If using frozen, defrost in warm water before removing their pods.