Preparation

Clean the onions and cut them in half. Bring a pot of water to the boil and cook the onions for 20 minutes from the moment they come to the boil. Drain and place on a tea towel to cool. For the filling, mince the meat and sausages, add the previously cooked risotto, the eggs and all the other ingredients and mix until a homogeneous mixture is obtained. Slightly hollow out the onions and stuff them. Place them in a buttered oven dish. On each onion place a small piece of butter. Bake at 180° until golden brown.

Ingredients

• 15 round white onions
• 200 g veal
• 200 g pork
• 100 g cooked or crude ham
• 100 g cooked or crude salami
• 500 g risotto
• 4 eggs
• chopped parsley
• parmesan
• salt
• butter