Carefully separate the grape leaves and put them in a pan or bowl with boiled water for about 15 minutes. Then continue to rinse off and drain the leaves, being careful in every step as not to tear them.
Remove the hard stem (petiole) of the leaf with a knife.
Let the risotto soak in cold water for about 10 minutes, then rinse and drain.
Finely chop the parsley and tomatoes and put them in a bowl.
Peel and finely chop the onion. Proceed to sauté the onion in about 3 tablespoons of olive oil until it becomes soft and transparent.
Lower the heat and add the rice, tomato, parsley and dried mint. Add the cloves of garlic, minced or pressed. Season with salt and pepper to taste. Stir and mix, then let cool.
Put 3 tablespoons of olive oil in a large pan or pot. Cover the bottom in some grape leaves.
Get a flat, hard surface to roll on, e.g. a big chopping board. Put a grape leaf (veins up) on the board. Add about a dessert spoon of the cooled down mixture, depending on the size of your leaves. Roll up any part of the leaf sticking out below the mixture to cover it, then fold in the sides and roll up the rest of the way. See image for instructions. Add the roll to the pan with the loose end facing down. Make rolls until either leaves or mixture are used up, stacking them in the pan. (Tip: if you have some mixture left over, you can stuff peppers or onions with it instead of grape leaves.)
Get the veggie broth and add the lemon juice, 3 tablespoons of olive oil and some salt.
Pour the broth into the pan until it's leveled with the rolls. Weigh down the rolls with a heat resistant plate, and make sure you put a lid on the pan. Heat until almost boiling (abt. 10 mins) and then let it simmer on low heat for about 45 minutes.
After about 45 minutes, taste one of the rolls. The leaf should be tender and easy to bite through, the rice should be cooked. If the roll is still undercooked, add about 1/2 a cup of water and let it continue to simmer until fully cooked. Let cool and drain.
Served both hot and cold, storing them airtight in the fridge keeps them safe for up to 5 days.