Cooking time

• Rinse the holy leaves under the tap and let them drain.
• Fry the chopped shallots with the finely chopped garlic very gently in a frying pan.
  After 10 minutes, add the rice and stir well. Now add water each time, in the meantime let the water be absorbed, stir well. This can take about 30 minutes.
  Then add the zest of the lemons and the lemon juice. Stir again well. Add the finely chopped tarragon and the flat-leaf parsley. Bring it to taste with salt and pepper.
  When the rice is al dente, add the yogurt, turn off the heat, put the lid on the pan and let it cook gently.
  
  Melt the butter and heat together with the olive oil in a pan.
• Place a sheet of baking paper on the bottom of an oven rack. Now place the grape leaves on the bottom, let them overlap a little and also come up the sides. Brush with the warm butter/olive oil. Place a second layer of leaves on top and rub in again.
• Now spoon the filling with the risotto in it and spread well over the bottom. Place the overhanging white leaves over the filling and place other leaves on top of the risotto. Brush with the butter/olive oil. Place some more vine leaves on top so that everything is well covered. Now divide the panko over it and drizzle the remaining butter/olive oil over it again.
• Place in a preheated oven at 180 degrees for 40 minutes.
• Use the sharpest knife you have at home to cut the cake.