Condiments
Heat butter and oil in large skillet over moderate heat.
Add scallions and lettuce and cook until wilted.
Add lamb and cook 3 to 5 minutes, until meat is browned.
Season with salt and pepper and add wine.
Increase heat to moderate-high and cook for 2 to 3 minutes until wine is completely evaporated.
Turn heat to low, add enough broth to cover the lamb, put on lid, and gently simmer while preparing risotto. Add more broth if lamb begins to stick.
In small bowl, combine egg yolk, lemon juice, dill, and parsley and set aside.

Broth
Bring remaining broth to, and keep at, a barely perceptible simmer in a separate pot.

All the following cooking should be done at a moderate heat in a heavy 2-quart saucepan.

Flavoring
Heat butter and oil over moderate heat.
Add onion and sauté for 1 to 2 minutes until soft but not brown.

Rice
Add rice all at once to flavoring mixture.
Using a wooden spoon, stir for one minute to make sure all the grains are coated.
Add wine and stir until completely absorbed.
Add 1/2 cup simmering broth at a time making sure each addition is fully absorbed — stir frequently. Reserve 1/4 cup broth.
After approximately 18 minutes, when rice is tender but still firm, add reserved broth.
Turn off heat and add condiments, stir well, serve immediately.

 
For additional recipes, see Andrew's Recipes.

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