Melt the butter in a large skillet over medium heat. Add the shallot and garlic. Sauté until tender.
Add the chives and dillweed. Sauté for 1 or 2 minutes. Stir in the rice. Sauté until the rice begins to crackle.
Add the water. Bring to a boil. Reduce the heat to low. Cover. Simmer for 45 minutes (do not remove the cover during the cooking time).
Remove from the heat. Add the cheese. Toss until the cheese is melted.Servings: