Ingredients

Instructions

  1. Melt butter with oil in heavy large saucepan over medium-high heat.
  2. Add onion and saute until golden brown, about 5 minutes.
  3. Mix in rice and saffron.
  4. Add stock and bring to a boil.
  5. Reduce heat to low.
  6. Cover and simmer until all liquid is absorbed, about 35 minutes.
  7. Season with salt and pepper to taste.
  8. Mix in chives and serve.