In a large saute pan, over medium heat, add the olive oil
. When the oil is hot, add the onion and season with salt and pepper. Saute for 3 minutes, or until the onions
are slightly soft. Add the stock and garlic
. Bring the liquid to a boil and reduce to a simmer. Cook for 6 minutes. Add the rice and simmer for 18 minutes, stirring constantly, or until the mixture is creamy and bubbly. Add the butter
, cream, cheese and chives
. Reseason with salt and pepper. Simmer
for 2 minutes and serve immediately.