Lemon and Chive Risotto

Ingredients

• 8 sprigs fresh thyme
• Zest of 3 lemons, removed with a vegetable peeler
• 3 large rinds Parmesan cheese
• 1 bay leaf
• 4 tablespoons olive oil
• 1 shallot, chopped
• 1 1/2 cups Arborio rice
• 1 1/2 teaspoons kosher salt
• 1 cup dry white wine
• 1/4 cup chopped chives
• 1 cup freshly grated Parmesan cheese, optional

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