Rinse wild rice in strainer under running water or bowl of water; drain. In heavy saucepan, bring wild rice, chicken broth and salt to a boil; reduce heat and simmer, covered, until kernels are open and tender but not mushy (45-55 minutes). Drain. In small skillet, over medium heat, melt butter. Saute mushrooms and shallots until tender (5-6 minutes). Stir mushroom mixture and toasted hazelnuts into wild rice.

Hazelnuts: To toast hazelnuts, heat oven to 275 F. Spread nuts in single layer in a shallow pan. Toast until skins crack (20-30 minutes). To remove skins, rub nuts while warm with a rough cloth (some skins will remain.)