A delightful and aromatic rice dish infused with saffron and garnished with fresh chives.
Heat the butter and olive oil in a large saucepan over medium heat.
Using a combination of butter and olive oil adds richness and prevents the butter from burning.
Add the chopped onion and sauté until softened and golden, about 5 minutes.
Stir frequently to ensure the onion cooks evenly and doesn't stick to the pan.
Stir in the rice and saffron, ensuring the grains are well coated.
Toasting the rice enhances its flavor and helps it absorb the saffron's color and aroma.
Pour in the chicken broth, bring to a boil, then reduce the heat to low.
Ensure the broth is hot before adding it to maintain the cooking temperature.
Cover the saucepan and let the rice simmer until the liquid is absorbed, about 20 minutes.
Avoid lifting the lid during cooking to ensure even steaming.
Fluff the rice with a fork, mix in the chopped chives, and serve.
Fluffing the rice with a fork prevents it from clumping and keeps it light and fluffy.
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