Pour the broth to saucepan, bring to a boil, add rice and cook over medium heat for 20 minutes.
Whip egg yolks in a bowl with lemon juice and 4 tbsp of Parmesan cheese until smooth
Pour into a bowl with the yolks, constantly stirring, a little broth from the pan. Mash until smooth creamy mass.
Stirring, pour the mass to the pan and immediately remove from heat.
Pour cooked soup in bowls and garnish with remaining cheese.
Ready in: 30 minutes.