Rice with that little extra somethin'. Creamy and cheesy and even a little lemon squeezy.
Dice onion, set aside.
Mince garlic, set aside.
In a medium/large saute pan (with accompanying lid), melt butter. Add onion and sauté for 3 minutes. Add rice and brown until golden. Add garlic and cook 1 minute.
To the pan, add chicken stock and milk. Bring to a boil. Reduce heat to a simmer, place lid on pan and cook 20 minutes.
Chop chives, set aside.
When rice is done, remove from heat and set aside. After 15 minutes of rest, remove lid and stir in parmesan, lemon juice and chives.
Serve and enjoy the creamy, cheesy goodness.