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Risotto of Seduction

IIngredients:
+  420 g of rice
+  500 g prawns
+  60 g parmesan cheese
+  40 g flour
+  2 egg yolks
+  1 lemon
+  1 clove of garlic
+  parsley
+  1 liter of vegetable broth
+  1 glass of white wine
+  2 dl of extra virgin olive oil
+  salt

Directions:

Cook the prawns for 3-4 minutes in plenty of boiling water. Let someone apart for the decoration of the dishes.
Peel the others, pass through a vegetable mill with their shells by diluting them with a little of their cooking liquid. Strain the resulting liquid and lightly stir in the beaten egg yolks, lemon juice and oil, whisk the mixture until you have a fairly thick sauce. Season with salt.

In a saucepan, heat the oil and let brown the garlic clove, then delete it.
Add the rice and toast it briefly, sprinkle with white wine and let it evaporate, then moisten with the broth and let it go on medium heat for 10 minutes. At this point, stir in the sauce of shrimp and cook.
Remove from heat and finish with the grated Parmesan cheese and chopped parsley. Decorate with the prawns kept apart and serve.

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