1: Boil the vegetable broth and keep it warm.
2: Wash the leeks and slice them.
3: In a pot, heat three tablespoons of olive oil.
4: Cook the leeks for a few minutes.
5: Add the rice and toast it on high heat for a couple of minutes.
6: Deglaze with white wine and let it evaporate.
7: Add half the vegetable broth and stir.
8: Bring to a boil, then lower the heat and cook on low for about 15 minutes, adding hot broth whenever it dries out.
9: Remove the rind from the Asiago cheese and cut it into cubes.
10: Remove the risotto from the heat and add the cheese cubes.
11: Stir the risotto until the cheese melts from the heat.
12: Plate the risotto and top with chopped hazelnuts.
