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. Warm 1 cup of milk (about 104 F (40 C)). Mix yeast, warm milk, 1/2 cup of sugar. Cover with plastic wrap or a damp cloth and let it sit for 10–15 minutes until foamy. 2. In a large bowl, mix yeast mixture, 2 egg yolks and 1 spoon of vanilla extract. Sift half of flour and mix. Add the remaining flour and salt. Knead the dough by hand or with a mixer fitted with a dough hook (about 5 minutes). Let the dough rest for 10 minutes. Add pieces of softened butter. Knead the dough until smooth and elastic (about 10 minutes). 3. Cover with plastic wrap or a damp cloth and let rise in a warm place for 1 hour. 4. Drain any excess water from the ricotta cheese, if there is any. Mix ricotta, lemon zest, lemon juice, 1 egg yolk, 1/2 teaspoon of vanilla extract, 1/4 cup of sugar, and raisins (if using) until smooth. 5. Grease the baking pan with butter (I use round baking pan.). 6. Lightly flour the surface for rolling out the dough. Divide the dough into 2 parts. Form balls. Roll each ball into a circle about 0.5 inches (about 1.5 cm) thick – slightly larger in diameter than your baking pan. Place the filling on one circle, distributing it evenly over the entire surface of the circle, leaving an edge of about 0.5 inches (1.3 cm) without filling. Cover with the second circle. Pinch the edges together very well and carefully place the dough into the baking pan. 7. This step can be skipped, but it will make the pastry look more beautiful. Place a glass in the center of the dough and press it down slightly. This will be the center of the flower. Mentally divide the dough around the center into 8 petals. Using scissors, cut one petal from both sides, without cutting all the way to the glass, and twist it twice. Repeat this with all the petals. 8. Cover with plastic wrap or a damp cloth and let rise in a warm place for 1 hour. Let the dough rise to double its size in a warm place (about 40 minutes). 9. Mix 1/2 cup of flour, 2 tablespoons of sugar and 2 tablespoons of butter until crumbly. 10. Mix 1 egg and 2 tablespoons of milk or water. 11. Preheat oven to 375°F (175°C). 12. Brush the top of babka with the egg mixture. Brush the top of the cake with the egg mixture. Sprinkle with crumbs and nuts (if using). 13. Bake for 35–40 minutes until golden brown. 14. Let cool before slicing. Dust with powdered sugar or drizzle with glaze if desired.