In a large pot, melt 2 tablespoons of the butter over medium heat. Add the shallots and garlic and cook, stirring frequently, until the shallots start to caramelize, 5 to 7 minutes. Stir in the rice and ¼ teaspoon of the salt and cook until fragrant, 2 to 3 minutes.

Add the vegetable broth, bring to a boil, reduce to a simmer and cover. Cook for about 1 hour or until the broth is absorbed and the rice is al dente. Fluff the rice and let cool for 5 minutes.

Meanwhile, in a food processor or blender, combine the mint, chives, cilantro, parsley, lemon juice, olive oil and remaining ¼ teaspoon of salt and black pepper to taste. Blend to the consistency of pesto, about 1 minute. Set aside in the refrigerator.

In a small skillet, add the hazelnuts and heat over medium. Cook for 3 to 5 minutes, tossing occasionally, until starting to brown. Add the remaining 2 tablespoons of butter and cook until it melts, foams, and turns golden brown, about 3 minutes. Transfer to a small heatproof bowl and season with salt.

When ready to serve, stir the herb purée and diced celery into the wild rice until well combined, and transfer to a serving bowl.

In a small bowl, stir together the hazelnuts and remaining chives, cilantro, parsley and lemon zest. Sprinkle over the rice pilaf. Enjoy! Leftovers can be stored in an airtight container for up to 5 days.