Italian Appetizer (Antipasti) Recipes - Stuffed Onions (Cipolle Ripiene) Recipe

Ingredients

• 4 large onions

• Salt and freshly ground black pepper

• 50 g/2 oz/1/4 cup butter

• 100 g/4 oz mushrooms, chopped

• 50 g/2 oz/1/4 cup arborio rice

• 300 ml/1 1/4 cups water

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Method:

1. Simmer the onions in a pan of boiling salted water for 20 minutes and drain.

2. Remove the centers and chop roughly. Melt half the butter in a frying pan (skillet) and fry (sauté) the mushrooms.

3. Add the rice and cook, stirring occasionally until the fat has been absorbed.

4. Pile the stuffing into the onion cases and top with the remaining butter.

5. Place in a baking dish, pour the water around cover with foil and cook in a preheated oven for 1 hour at 180°C/350°F/ gas mark 4.