1. Prepare your mise en place: remove and discard the outer leaves of both heads of lettuce, reserving only the tender inner leaves. Finely cut the reserved leaves and set aside. Finely chop the onion.
2. In a heavy saucepan over medium-low heat, melt 1 tablespoon (14 g) butter. Add the finely chopped onion and cook, stirring occasionally, for 5 minutes until softened and translucent but not browned.
3. Add the finely cut lettuce, 2 tablespoons (25 g) uncooked rice, and 2.5 cups (600 ml) White Stock to the saucepan. Raise heat to medium and bring to a gentle simmer. Cook for 18-22 minutes, until the rice is completely soft and the grains can be pressed flat with no resistance between your fingers.
4. In a small bowl, lightly beat the egg yolk. Slowly ladle about 2-3 tablespoons of the hot soup into the beaten yolk while whisking constantly — this process (tempering: gradually raising the temperature of a cold ingredient to prevent it from curdling or scrambling when added to a hot liquid) prevents the egg from seizing. Stir the tempered yolk mixture back into the saucepan.
5. Add the 0.5 cup (120 ml) cream and a few grains of nutmeg (about 1/16 teaspoon). Stir to combine. Do not allow the soup to boil after adding the egg yolk and cream; keep heat at a low simmer (below 180°F / 82°C) for 3-5 minutes, until the soup is lightly thickened and coats the back of a spoon.
6. Season to taste with salt and pepper. Serve immediately in warmed bowls.
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