Idaho® Potato Risotto with Black Truffles

• 2 Idaho Potatoes
• 1 Sprig thyme
• 1 Lemon, zest
• 1/2 cup Cream
• 3 Tbsp Butter
• 2 oz Grated parmigiano reggiano (risotto)
• 3 Tbsp Grated parmigiano reggiano (parmesan tuile)
• 1 tsp Extra virgin olive oil1 tsp Cracked black pepper
• Salt & pepper to taste

Preparation

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
2 Then strain out of the water. Repeat this process two more times. Once cool, mince the lemon zest.
3 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,
4 Once the circle is covered with Parmesan, sprinkle with cracked black pepper. Place a 350? degree oven and watch until they turn a golden brown. Remove them as soon as you see the bubbling begin to lessen.
5 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.
6 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.
7 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.
8 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.
9 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.
10 Ladle risotto into warm bowls.

Source: Idahdaho Potato Commisso