For the rice:  Heat olive oil and 2 tablespoons butter in a medium saucepan over medium heat.  Add shallots and garlic and sauté 1 minute.  Add rice and stir until all grains are coated and slightly translucent, about 2 minutes.  Add wine and stir over medium-high heat until all wine is absorbed.  Add about 1 cup of hot broth to rice and stir constantly until almost all the broth is absorbed.  Continue to add hot broth, one cup at a time, stirring until liquid is absorbed, before adding more broth.  Use enough broth to cook the rice until it is just al dente.  Remove from heat and stir in Parmigiano-Reggiano and ham. 

For the sauce:  Melt 8 tablespoons of butter.  In a blender add egg yolks and lemon juice.  Turn the motor on and blend ingredients 10 seconds.  With motor still running, pour in hot melted butter.  Continue to blend a few seconds until the sauce thickens.  Do not over blend.  Season with salt. 

For the Eggs (Serving Suggestion):  Poach eggs.  Serve risotto in individual dishes topped with an egg and Hollandaise sauce.  Garnish with a sprinkle of cayenne pepper, if desired.