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. Boil potatoes, carrot, and beet separately until soft. Let them cool, then peel and grate each vegetable into separate bowls. 2. Peel the hard-boiled eggs and grate them finely. 3. Cut the herring fillets into small pieces. 4. Assemble the salad: On a flat serving dish, start layering the ingredients. Spread each layer evenly and apply a thin layer of mayonnaise between each layer: 1st layer: Grated potatoes 2nd layer: Chopped herring 3rd layer: Finely chopped onion 4th layer: Grated carrot 5th layer: Grated beet 6th layer: Grated eggs 5. Cover the salad with plastic wrap and refrigerate for at least 2–3 hours (or overnight) to let the flavors meld together. 6. Slice into portions and enjoy this traditional Russian layered salad!