Risotto is a north Italian dish usually made with rice. In this recipe, the rice is exchanged for potatoes.
- Cook Time
- Prep Time
- 2 Idaho potatoes
- 1 sprig thyme
- 1 lemon, zest
- 1/2 cup cream
- 3 tablespoon butter
- 2 ounces grated parmigiano reggiano (risotto)
- 3 tablespoons grated parmigiano reggiano (parmesan tuile)
- 1 teaspoon extra-virgin olive oil
- 1 teaspoon cracked black pepper
- Salt & pepper to taste
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. 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, sprinkle a layer of Parmesan into each ring.
4. 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.
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. 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.
8. 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.
9. Ladle risotto into warm bowls.
Source: Idaho Potato Commission