1 Tablespoon unsalted butter 1 Tablespoon olive oil 1/2 cup onion, diced 1 cup uncooked basmati rice 1/4 cup dry white wine 2 cups gf chicken stock 1/4 teaspoon saffron 1/8 teaspoon cinnamon Pinch of ground cloves 1/4 cup golden raisins 1/4 cup slivered almonds, toasted Salt to taste
Place oil and butter in a large heavy saucepan over medium-high heat. When butter has melted, add onions and saute until translucent. Add wine and cook until wine has evaporated. Add rice and cook; stirring until rice begins to turn opaque. Add chicken stock, saffron, cinnamon, cloves, rasins and salt if chicken stock is unsalted.; bring to a boil. Reduce heat to low, cover and simmer for 25 minutes. Add almonds; fluff with a fork. Serve immediately.