For the risotto, peel and finely chop the shallots. Heat the olive oil in a saucepan and sauté the shallot cubes until colorless. Deglaze with the wine and add some stock. Once the rice has absorbed the stock, gradually add more stock. Repeat until the rice is al dente. Stir in Parmesan cheese and butter. Season to taste with salt and pepper.
For the chicory, caramelize the sugar. Toss the chicory in it. Deglaze with bitter orange juice as well as orange juice, add bitter orange zest (save some zest for garnish) and season with salt and pepper. Simmer on low heat and let it reduce a bit.
For the Parmesan chips, sprinkle the Parmesan in small heaps on a baking sheet lined with baking paper, flatten and cover with another layer of baking paper. Weigh down with a second baking sheet and bake in the oven at 180 °C for 10-15 minutes.
Arrange the risotto in a deep dish. Top with the chicory and the parmesan chips. Then sprinkle with lemon thyme leaves and the remaining bitter orange zest and drizzle with a little chicory juice.