In a small saucepan over medium heat, bring the chicken stock to a bare simmer.
In a separate saucepan, heat two tablespoons of La Classique Olive Oil and saute the onions until softened and translucent. Add the bay leaf and thyme and cook until fragrant, about one minute.
Add the carnaroli rice and toast slightly, coating it with olive oil, about three minutes.
Slowly add wine and stir until evaporated. Remove bay leaf and thyme. Add just enough heated stock to cover rice and stir constantly until the stock has been absorbed. Continue adding stock, stirring frequently, until rice is tender but firm to the bite and the mixture is creamy.
Remove risotto from heat.
Stir in 100g of Parmigiano-Reggiano, White Truffle Oil and White Truffle Salt to taste and season with freshly ground pepper.
Serve risotto immediately in individual bowls with diced Summer Truffle in Olive Oil, a drizzle of White Truffle Oil, and the rest of freshly grated Parmigiano-Reggiano.