INGREDIENTS:2 Idaho potatoes
1 sprig of thyme
1 lemon, zest only
½ cup cream
3 Tbsp. butter
2 oz. grated Parmigiano Reggiano (risotto)
3 Tbsp. grated Parmigiano Reggiano (Parmesan tuile)
1 tsp. extra virgin olive oil
1 tsp. cracked black pepper
to taste, salt and pepper
as needed, black truffle oil
as needed, shaved black truffles DIRECTIONS:To prepare lemon confit: 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. Then strain out of the water. Repeat this process two more times. Once cool, mince the lemon zest.
To prepare Parmesan tuile: Brush 1 tsp. extra virgin olive oil onto non-stick Teflon cookie sheet. Using a 2-½ inch 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°F oven and watch until they turn a golden brown. Remove them as soon as you see the bubbling begin to lessen. Gently lift tuiles off the cookie sheet with a spatula and place in a tuile mold. Once cooled, remove and place in an air-tight container.
Peel potatoes, being careful to keep the peeled potatoes submerged in water at all times. Julienne peeled potatoes on a mandolin; keep the peeled potatoes submerged in water at all times. Cut the julienned strands of potato into ¼ inch (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.
To plate: Ladle risotto into warm bowls. Drizzle with black truffle oil and sprinkle with shaved black truffles. To finish, place the Parmesan tuile vertically in the risotto. SERVINGS:4 servings From:Chef Marco Moreira, Tocqueville, New York City PHOTO CREDIT:Photo Credit: IDAHO POTATO COMMISSION