Peel and finely chop the onion. Finely chop the chives. Cut the Chaource into cubes.
Add the olive oil and onions to a pan and sweat for 2 minutes over a medium heat.
Add the rice and stir for 2 minutes until the rice turns slightly transparent, then add the white wine. Once all the white wine has been absorbed, add the vegetable stock and stir until all the stock has been absorbed by the rice. Keep adding more stock every 15 to 20 minutes.
Once the rice is cooked through, remove the pan from the heat and stir in the butter, chives and Chaource. Serve immediately.
