Roast chicken risotto with chicken crackling

SERVES 4 PREP 20 mins COOK 45 mins EASY *

1 leftover roast chicken carcass (you’ll need about 300-400g meat, and as much skin as you can get from the carcass)1 carrot, halved lengthways2 onions, 1 unpeeled and halved,1 peeled and finely chopped2 bay leaves2 chicken stock cubes25g butter, plus a large knob1 tbsp olive oil3 large300g risotto rice125ml white wine½ lemon, zested small bunch of thyme, leaves picked50g grated parmesan, plus extra shavings to serve truffle oil or extra virgin olive oil, for drizzling