In a medium pot over medium to medium-high heat, add a tablespoon of oil and a tablespoon of butter. Once the butter melts, add the onion, bay leaf and some salt and pepper. Cook, stirring frequently for 2 minutes. Add the rice and stir to coat in the butter and oil, toasting the rice for 1-2 minutes. Add the stock and bring up to a bubble, then turn the heat down to medium and cover the pot. Cook for about 18 minutes, until the rice is tender. Add the parsley, smoked almonds and fluff with fork.