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1
Heat a medium saute pan or risotto pan with the 3 tablespoons of EVOO over medium to medium-high heat.
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2
Add the onions and garlic to the pan, season with salt and pepper to taste, and saute until tender, 4 to 5 minutes.
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3
Place the mushrooms, stock, and 2 cups water in a sauce pot and heat.
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4
Keep warm on low.
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5
Add the pasta to the saute pan and toast until it is deeply golden in color and very nutty in fragrance, 6 to 7 minutes.
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6
Stir in the wine and let it cook away for 1 minute.
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7
Ladle in warm stock every few minutes, stirring for a good minute with each addition of stock to develop starches.
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8
Evaporate almost all of the liquid before each addition of stock.
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9
The pasta will cook up more quickly than rice, so start tasting after 8 or 9 minutes of cooking time once you begin to add stock.
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10
When you are down to the last cup of liquids, remove the mushrooms, chop, and add to the pasta.
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11
While the pasta cooks, toast the hazelnuts on medium-low heat in a dry skillet until fragrant, 3 to 5 minutes.
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12
Peel the nuts by rubbing the skins off in a clean kitchen towel.
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13
When the pasta is cooked to al dente, add the butter and cheese to the pan, then stir.
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14
Dress the arugula with lemon juice, a drizzle of EVOO, and salt and pepper to taste.
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15
Serve the pasta in shallow bowls topped with arugula and hazelnuts.
