Serves: 3–4 | Time: ~30 minutes 1. Peel and finely chop the onion. 2. Peel and finely chop the garlic. 3. Wash and finely chop the parsley. 4. Melt butter in a pan over medium heat. Add onion and cook until soft and lightly golden. 5. Add garlic and cook for about 1 minute until fragrant. 6. Add arborio rice to the pan. Stir and cook for about 3 minutes until the grains become slightly translucent. 7. Pour in wine and let it simmer for about 1–2 minutes. Add water or broth. Add salt to taste. 8. Reduce heat to low. Cook for about 18–20 minutes, stirring occasionally, until the rice is tender and creamy. 9. Add grated parmesan cheese. Stir until melted and creamy. Add chopped parsley and mix. 10. Serve immediately while warm and creamy. TIPS: - Stir regularly to release starch and create creaminess. - Do not overcook—the rice should be tender but slightly firm inside. - Use warm broth for better texture. - Add a small piece of butter at the end for extra richness (optional).

   1. Mix 2 cups of a flour, egg, salt, 0.5 cup of sugar, baking powder, soft butter and sour cream in a large bowl; knead the dough; roll it into a ball; wrap in cling film and refrigerate for 20 minutes. 2. For filling: mix farmer cheese, yolk, 1 tablespoon of flour and 1 tablespoon of sugar in separate bowl. 3. Line a baking sheet with parchment paper. 4. Roll out the dough into a layer about 0.3 cm thick; cut circles with a diameter about 10 cm. Put 1 tablespoon of filling in each circle, pinch the edge and put on a baking sheet. 5. Bake sochniki for 20-25 minutes at a temperature of 390F (199C).