Idaho® Potato Risotto with Black Truffles

1 Zest 1 lemon, being careful not to have any white on the zest. Beginning with cold water and a generous pinch of salt, add the zest and bring to a boil.

 Strain out of the water. Repeat this process two more times. Once cool, mince the lemon zest.

 Brush 1 teaspoon of extra virgin olive oil onto nonstick Teflon cookie sheet (on you may use a silplat). Using a 2 1/2″ ring, sprinkle a layer of Parmesan into each ring.

 Once the circle is covered with Parmesan, sprinkle with cracked black pepper. Place in a 350 degree oven and watch until they turn a golden brown. Remove as soon as you see the bubbling begin to lessen. 

 Remove from oven. Gently lift the tuiles off the cookie sheet (or silplat) with a spatula and place in a tulle mold. Once cooled, remove and place in airtight container.

 Peel potatoes, being careful to keep the peeled potatoes submerged in water at all times. Julienne peeled potatoes on a mandolin, being careful to keep the peeled potatoes submerged in water at all times.

Cut the julienned strands of potato into 1/4″. (Imitate a grain of rice.) Just before cooking, drain the potatoes of all water for 5 minutes. In a medium saucepot, cook the potatoes in the cream over medium heat. Add the lemon confit and the sprig of thyme. 

Cook the potatoes until they are al dente, or about 6-7 minutes, stirring all the time with a wooden spoon. Remove from the flame and add Parmesan and butter. Adjust seasoning with salt and pepper.

Ladle risotto into warm bowls.

Source: Idaho Potato Commission