Amalfi lemons are very unique and precious, so much so that they are called Oro di Amalfi (Amalfi's gold). They are rather large in size, with a thick peel and are much less acidic than the average lemons. The name Sfusato comes from the elongated shape and the pointy tip at the bottom. They are consumed in their "wholeness", peel and pulp, as in the lemon salad so typical of the Amalfi Coast.
So, why not risotto?
INGREDIENTS for five people
500 gr of carnaroli or arborio rice
1 onion, finely chopped
About 2 tbs Extra-virgin olive oil
about 3 tbs of salted European butter
1 glass of dry white wine
The juice of two lemons, filtered
150 gr of Crème Fraiche
1 egg yolk
Warm vegetable broth (store bought is fine, about two cartons )
Chopped parsley
Salt
In a tall cast iron pan, melt and warm up the butter and oil. Add the onion and sauté on medium low heat until it becomes translucent, making sure it does not burn.
Add rice and toast it well, mixing often for a few minutes. Add the white wine and continue mixing to ensure all rice soaks up the wine.
When the wine evaporates, start adding about three or four ladles of broth at the time, so that the rice is completely immersed in the broth. Cover with lid and cook on medium low heat. When broth is absorbed, add more ladles of broth. This means you have to check often, every 5 minutes or less, to make sure rice does not burn.
Add salt to flavor in between ladles of broth.
Meanwhile, combine the crème fraiche with the egg yolk.
When the rice has reached the desired "al dente" consistency, wait for all the broth to be absorbed one last time and add the crème fraiche and egg yolk mixture. Delicately fold into rice. Turn heat off and add the lemon juice, a little at the time, still delicately folding it into the rice. Taste halfway through this process to make sure rice is not too acidic. This step requires some concentration as you want to achieve just the right balance of flavors between the acidity of the lemon and the soft texture of the cream. This means that, depending on the size and acidity of the lemons being used, you may or may not utilize all the juice prescribed in this recipe.
Finally, garnish with freshly chopped parsley and serve and eat immediately. (If you wait, it will become acidic and it will quickly dry up).
(In the absence of a cast iron pan, a regular non stick tall skillet or high pan, will do. It may just take a little longer to cook the rice).