For the Dukkah Spice Blend, heat medium skillet on medium heat. Add nuts; cook and stir 2 to 3 minutes or until fragrant and toasted. Immediately pour out of hot pan to avoid over-toasting. Set aside. Toast coriander, sesame and cumin seeds in same skillet on medium heat 2 minutes or until fragrant and toasted. Immediately pour out of hot pan. Place 1/2 of the toasted nuts in clean coffee grinder. Process until finely ground and crumbly. (Do not allow mixture to become a paste.) Transfer to small bowl. Repeat with remaining nuts then seed mixture. Add pepper and salt to seed and nut mixture; mix until well blended. Store spice blend in an airtight container in cool, dry place up to 1 month.
For the Risotto, trim tough bottom stems of Chinese broccoli. Finely chop stems and coarsely chop the leaves.
Melt butter in large saucepan on medium heat. Add finely chopped stems, onion, garlic and 2 tablespoons of the Dukkah Spice Blend; cook and stir 5 minutes or until tender. Stir in rice. Cook and stir 1 minute to toast rice. Add wine; cook and stir 1 minute or until absorbed.
Stirring constantly, add warm stock, 1/2 cup at a time, until liquid is absorbed by rice after each addition. (It takes about 25 minutes for all of the stock mixture to be absorbed and the risotto to become thick and creamy.) Add coarsely chopped leaves before adding the last 1 cup stock. Continue cooking and stirring until leaves are tender and the stock is absorbed. Stir in remaining Dukkah. Serve with additional Dukkah, if desired.