1) Place the mushrooms, stock and water in a saucepan and heat, then keep warm on low heat.
2) Heat the extra virgin olive oil in a medium saute pan or risotto pan, three turns of the pan, over medium to medium-high heat. Add the onions and garlic to the pan, season with salt and pepper to taste and saute until tender, 4 to 5 minutes. Add the pasta and toast until it's deeply golden in colour and very nutty in fragrance, 6 to 7 minutes.
3) Stir in the wine and let it cook away, about 1 minute. Ladle in some of the stock every few minutes, stirring for a good minute with each addition of stock to develop starches. Evaporate almost all of the liquid before each addition of the stock. Pasta will cook up quicker then rice. Start tasting after about 8 to 9 minutes of cooking time once you begin to add the stock. When you are down to the last cup of your liquids, remove the mushrooms, chop and add to the pasta.
4) While the pasta cooks, toast the hazelnuts in a skillet until fragrant. Peel the nuts by rubbing the skins off in a clean kitchen towel.
5) When the pasta is cooked to al dente, stir the butter into the pan then stir in the cheese.
6) Dress the rocket with the lemon juice, a drizzle of olive oil and salt and pepper, to taste.
Serve the risotto in shallow bowls topped with greens and nuts.
Note: Oven roasted chicken tenders saltimbocca may be sliced and served atop or as a first or second course to the meal.