White Truffle Risotto (French Laundry Cookbook)

Thomas Keller is a ruler.


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Well, I almost bit off more than I can chew, but pulled off a great dinner nonetheless. I was selfish and wanted to try a Parisian gnocchi for a before the mushroom risotto....

Parmesan crisps east...... cups...tough. First try yielded awesome crisps, no cups....second try, I got some "cups" (you have to be iron man to handle that hot cheese, thank god my callouses are seasoned)






got to use one of my new microplane zesters. awesome.


everyone should own one of these!










and....


BAM.


although, following the recipe to let it sit 30 seconds, was not the right thing to do....they crisped up too fast...no cups from this batch. I learned that using this mini-muffin tin and working ON the oven door, fast, with burnt callouses and a spatula....was the ticket.









Ok, so the gnocchi? failure. just too rushed, and too mushy. i think i would have been better off freezing after poaching and using the next day. just throwing them in the fridge then in the saute pan wasn't a good idea.


in any case....here are some pics.





I picked up some PA Bluefoots, chanterelles, and some shitakes. (them bluefoots were 37$ a lb!)













best. risotto. I. (and NRatched) ever. tasted. I don't really even like mushrooms all that much, but the ragout (a half glass red wine, some homemade chicken stock i used for the risotto, and some heavy cream) was also great! Ok, it was a pretty good tie for a risotto I had at Gramercy Tavern a couple of months ago...