Cut onion into a small dice. Heat oil in a large pot and then turn heat to low and add onions. Saute for 5 minutes and add rice.
Toast rice for 3 minutes, stirring frequently.
Tie up herbs and spices in cheese cloth and add to pan.
Add red wine and cook for 5 minutes.
Reheat the braising liquid and chicken stock.
Add a couple ladles of liquid and stir into rice. Season with salt and stir. Repeat the adding of liquid until the rice is cooked. It should take about 20 minutes to be al dente.
If serving immediately, add in the meat, creme fraiche, lemon juice and half of the cheese. Stir and taste. Serve with chives and remaining cheese.