In a medium-sized saucepan
over medium-high, heat chicken broth and keep warm over low heat.
In a large heavy saucepan over
medium heat, melt 4 tablespoons of butter;
add onion and diced butternut squash pieces. Cook until onions are
translucent, approximately 5 minutes.
Add arborio rice and cook 1 to 2 minutes, making sure all the grains are well coated (toasting the rice in melted butter
keeps it from getting mushy).
Add wine and cook, stirring constantly until wine has been
completely absorbed by the rice or evaporated. Add a few ladles of hot chicken broth, just enough to
barely cover rice. Cook over medium heat, stirring frequently, until broth has
been absorbed. Continue cooking, adding a little bit of hot chicken broth (1/2
cup at a time), stirring frequently, until the chicken broth is absorbed and until the rice is tender
(but still firm to the
bite), about 15 to 20 minutes.
NOTE: Risotto doesn't need constant attention during its cooking time. You'll just need to check on the pan every few minutes, give the rice a stir to keep it from sticking, and add more stock.
During the last minutes of
cooking, add remaining 2 tablespoons of butter, 1/3 cup Parmesan cheese, and chives. At
this point the rice should have a creamy consistency (it should be
tender, but firm to the bite. Add salt to taste. Remove from heat.
NOTE: To test the risotto for proper consistency, spoon a little into a bowl and shake it lightly from side to side. The risotto should spread out very gently of its own accord. If the rice just stands still, it's too dry, so add a little more stock. If a puddle of liquid forms around the rice, you've added too much stock. Spoon some liquid off, or just let the risotto sit for a few more seconds off the heat to absorb the excess stock.
Serve
with remaining grated Parmesan cheese.
Makes 4 to 6 servings.
