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Poach the chicken: Bring the stock to a gentle simmer with the bay leaf and thyme. Slide the chicken breasts in and poach for 15 minutes until firm to the touch. Lift them out and set aside to rest. Keep the stock simmering.
Tear the chicken: Once cool enough to handle, pull the meat apart into rough chunks using a knife and fork. No neat slicing needed.
Build the risotto: Heat olive oil in a wide heavy-based pan over medium heat. Cook the shallots for 2-3 minutes until soft, add the garlic for 30 seconds, then stir in the rice for 1-2 minutes until the edges go translucent.
Deglaze: Pour in the wine and stir until it's fully absorbed and you can't smell alcohol.
Ladle the stock: Add the chicken poaching stock one ladle at a time, stirring and waiting until each is absorbed before adding the next. Keep this going for 16-18 minutes until the rice is al dente.
Finish: Pull the pan off the heat. Beat in the cold butter and Parmesan until everything turns glossy. Fold through the torn chicken and parsley, season well, and get it onto warm plates straight away.