Put the water to boil in a tea kettle.

In a large pot, over medium heat, add the butter and the olive oil. Once hot, add the onion and sauté until translucent.

Add the rice and let it fry with the onions for a couple of minutes or until it starts forming clumps. Add the boiling water, the salt and pepper and - when the water boils again - lower the heat to the lowest setting.

After about 10 minutes, once the water is almost all evaporated, add the champagne and the raisins and cook until all the liquid is gone.

Turn the heat off and let the rice sit untouched for at least 5 minutes.

Fluff the rice with a fork and then gently fold in the almonds.

Sprinkle some chopped parsley before serving.