Instructions: Heat butter or vegetable oil in a deep sauce pan over medium heat. Add the onions and chile and saute until softened but not brown. Stir in rice and cook for 5 to 6 minutes longer or until rice is just beginning to color. Add the stock, wine, saffron, raisins, cinnamon and cardamom. Stir, bring to a boil then reduce heat to a simmer and cover. Simmer until all liquid is absorbed about 12 to 14 minutes. Remove from heat and gently fluff with a fork and stir in almonds, zest and chives. Remove cinnamon stick if desired.

This recipe yields 4 to 6 servings.

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