1. In a hot frying pan add the olive oil and sauté the two types of minced meat.
2. Finely chop the onion and garlic and after the minced meat has taken brown, add them inside.
3. In a saucepan add the water with the chicken broth to heat.
4. Finely chop the thyme and pour it into the minced meat.
5. Continue adding to the minced meat, tomato paste and sugar and then the peeled tomato.
6. Add the rice, salt and quench with the wine.
7. After the broth has come to a boil, pour a tablespoon into the rice and every time the broth absorbs, continue the same process until the rice is cooked by continuous stirring.
8. At the end add in the parmesan and butter to graft the risotto, lemon juice, parsley, chives and freshly ground pepper.

For the vine leaves

1. In a baking pan with parchment paper spread the leaves next to each other. Cover with parchment paper and another baking pan. Place them in the oven and bake at 165 C degrees for 15-20 minutes.

For setting up the dish

2. Remove the seeds from the tomatoes and cut them into small cubes.
3. Garnish your plate with the strained yogurt.