Risotto:

• Swear the onions off with oil and butter (no colour)
• Add the rice and cook up (crack) for a minute or two while stirring.
• Deglaze with white wine and reduced to almost dry.
• Add the bay leaves and chicken stock.
• While stirring, add the chicken stock little bit little until the rice is cooked and absorbed most of the stock. Around 17-18 minutes. The risotto should still have a bite, before serving remove the bay leaves.
• Add the lemon zest, Parmiggiano, truffle and chives. Mix well.
• Season with pepper and salt.

Parm rind foam:

• Place the rinds with milk in a saucepan and bring it to a simmer.
• Let infuse for 15 minutes.
• Add the additives and blend well with a mixer.
• Place in an ISI gun and charge it with 3 CO2 cartridges.
• Set adide.

Parm crisps:

• Place the grated Parmiggiano on a baking sheet lined up with parchment paper and cook in a 350℉ oven until golden brown or crispy.
• Break into small pieces and set aside.

Assembling:

• Place the risotto in a bowl, add the roasted hazelnut, garnish with the foam and Parm crisps.
• Finish with black pepper and olive oil.