Potato Risotto With Black Truffles
July 5, 2009 by Dexie Wharton
Filed under Recipes
Risotto is delicious. Potato Risotto from Idaho potato sounds very interesting on the other hand. The picture looks delicious, especially with the black truffles.
Potato Risotto With Black Truffles
Ingredients:
* 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 oil
* 1 tsp Cracked black pepper
* Salt & pepper to taste
To prepare the lemon confit:
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. Then strain out of the water. Repeat this process two more times. Once cool, mince the lemon zest.
To prepare the Parmesan tulle:
1. 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 a 350? degree oven and watch until they turn a golden brown. Remove them 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.
To plate:
1. Ladle risotto into warm bowls.
2. Drizzle with black truffle oil and sprinkle with shaved black truffles.
3. To finish, place the Parmesan tulle vertically in the risotto.
It seems like there’s a lot to do to make it but judging by the picture, I think it’s worth it. I hope you’ll be able to make it for your family too.
(Image/Source : Idaho Potato)
