Start by putting the blanched spinach in the blender, season lightly with oil, salt and pepper, blend with until you get a cream that you will keep aside.
In a saucepan, soften the finely chopped onion with a splash of oil, add the rice and toast it, simmer it with wine and let it evaporate. Start cooking the rice by adding stock, halfway through cooking add the creamed spinach and continue adding stock until fully cooked. Remove from the heat and cream with butter and cheese. Top with chopped and toasted hazelnuts and a few fresh spinach leaves. Serve piping hot.