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 tuile:
Brush 1 teaspoon of extra virgin olive oil onto nonstick Teflon cookie sheet (on you may use a silplat). Using a 2½” ring, sprinkle a layer of Parmesan into each ring. Once the circle is covered with Parmesan, sprinkle with cracked black pepper. Place a 350 F 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 ¼”. (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 tulle vertically in the risotto.
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