Ingredients

• Olive oil
• Margarine
• 3 red onions, chopped
• 3 cloves garlic, diced
• 1/2 cup rice
• 1 cup champagne
• Pinch salt
• 1 package lamb chops
• Parsley flakes
• 1 package sausages (snags)
• 1 package veal, sliced
• 1 tablespoon butter
• 8 mushrooms, sliced
• 1 (16-ounce) jar tomato sauce
• Dried basil
• Handful grated Parmesan cheese
• 3 to 4 scallions, diced

Instructions

1. Heat a heaping tablespoon of olive oil in a fry pan with 1 tablespoon of margarine and add onions. When the onions are slightly brown add the garlic and continue to stir. Add the rice to the pan, and pour in about 1 cup of champagne. As the rice begins to cook, add a pinch of salt and stir continuously.
2. Pour some olive oil on the lamb chops and sprinkle some parsley flakes on them. Then add the lamb and sausages to a hot grill and cook well on both sides.
3. Slice the veal and sear the pieces in a hot frying pan on both sides. Once cooked through, add the veal, chopped sausages and lamb chops to the rice mixture.
4. In a separate frying pan heat 1 tablespoon of butter and saute the sliced mushrooms. Once cooked, add them to the rice mixture.
5. Heat the tomato sauce in a pan and add 3 pinches of dried basil. Add the sauce to the rice mixture and sprinkle some Parmesan cheese over the top.
6. Finally cut up a bundle of scallions and sprinkle over the rice and serve.