Risotto With Sea Urchins

Preparation:

Preparation: Wash the sea urchins, open them, remove the fruit, season them with lemon juice, oil, chopped parsley, salt and marinate them in the refrigerator. Braise chopped spring onion, garlic, parsley in oil, add the rice, toast it and deglaze with the wine. Bring to the boil with the broth, remove from the heat, stir in the butter and arrange on plates, placing the sea urchins in the center of each.