Rice Stuffed Onions

Preparation:

Preparation: Peel the onions and boil them for 30 minutes in a saucepan with plenty of salted water. Once the indicated time has elapsed, drain them, run them quickly under cold water to stop cooking, then dry them and empty them gently with a teaspoon, taking care to leave a centimeter of pulp and keep the removed one aside. Heat a spoonful of olive oil in a saucepan and brown the rice over a moderate heat for 3-4 minutes, stirring constantly with a wooden spoon. Add half of the boiling broth, stir carefully, then cover the container and cook over moderate heat until the rice has absorbed all the broth. At the end, add the raisins, cook for a few more moments, then remove from the heat. Meanwhile, heat a spoonful of oil in a pan and fry the chopped onion pulp over low heat for 4-5 minutes. Remove the onion from the pan, add the lard and lamb meat and brown them over moderate heat for a few minutes. Add the sautéed onion, the saffron, the necessary salt and a grind of pepper and cook for 4 minutes. At this point mix the sautéed meat with rice with grapes and distribute the mixture obtained in the emptied onions. Arrange the stuffed vegetables in a baking tray, sprinkle them with a drizzle of oil, then pour the rest of the chicken broth into the container, cover with a sheet of aluminum foil and put into the preheated oven (200 degrees) for about 20 minutes. After the indicated time, take the onions out of the oven, transfer them to a serving plate and serve them immediately.