Rice stuffed onions

Peel the onions and boil for 30 minutes in a saucepan with salted water.

Spent the time indicated, drain, pass quickly under cold water to stop the cooking, then drain and svuotatele gently with a spoon, taking care to leave an inch of flesh and keep aside the one removed.

You heat a tablespoon of olive oil in a casserole and rice to saucepan, moderate flame for 3-4 minutes, stirring constantly with a wooden spoon.

Add half the hot broth, carefully mix, then cover the Pan and simmer on low heat until the rice has absorbed all the broth.

At the end add the sultanas, Cook again for a few seconds, then remove from heat.

Meanwhile, heat a tablespoon of oil in a pan and the pulp soffriggetevi of chopped onions, sweet heat for 4-5 minutes.

Remove onions from the Pan, place the lard and the lamb and let them cook to moderate heat for a few minutes.

Add the sauteed onion, saffron, salt and ground pepper a and simmer for 4 minutes.

At this point, stir fried rice with meat, grapes and spread the mixture into the hollowed-out onions.

Arrange the stuffed vegetables in a baking dish, sprinkle them with a little olive oil, then pour into the rest of the chicken broth, cover with a sheet of aluminum foil and passed in the oven already warm (200 degrees) for about 20 minutes.

Spent the time indicated, roundtrip onions baked on a serving dish and serve immediately.