Grate the Castelmagno cheese and put it aside. Roast the hazelnuts in a nonstick pan or in the oven at a medium temperature. When the nuts cool down, coarsely chop them. Warm over the vegetable broth and keep it warm.
Sauté the finely chopped onions in a casserole with 2-3 tablespoons of olive oil and a knob of butter. Add the rice and roast it a little bit, deglaze then with white wine and let is absorb. At this point start gradually adding the hot broth, continuously stirring with a wooden spoon. Halfway through the cooking process, add half of the grated Castelmagno, always continuing to stir adding broth with a ladle.
When the rice is cooked, add the rest of the Castelmagno and the honey. Finally cream the risotto with the butter. Decorate with the toasted chopped nuts and, if you want, a bit of honey.