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1
Cut the stick of butter in half.
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2
Melt half in a large, heavy saucepan.
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3
Peel and slice the onions thinly, and add to the melted butter.
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4
Saute gently for approximately 15 minutes, stirring occasionally, until the onions begin to soften.
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5
Meanwhile, peel the squash or pumpkin, and roughly chop into small pieces, discarding the fibrous part surrounding the seeds.
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6
You should have between 2 and 3 cups of the vegetable.
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7
Add the squash to the onions, and stir well.
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8
Cover and cook for at least 5 minutes, or until the squash is soft enough to be broken up with spoon.
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9
If it starts to scorch, add a little water.
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10
While the squash is cooking, bring 6 cups of water to a rolling boil.
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11
Add salt if desired.
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12
Reduce heat to very low until the water barely simmers.
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13
Add the rice to the squash and onions, and stir to mix well.
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14
Add a ladle or two of simmering water to the rice and stir.
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15
As soon as the rice has absorbed the water, add more, and continue adding simmering water, ladleful by ladleful, stirring continuously.
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16
There should always be liquid visible in the pan.
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17
Do not add all the water at once, since this will produce boiled rice rather than risotto.
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18
The rice is done when it is al dente, with a bit of a bite in the center.
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19
Each grain should be well-coated with brilliant yellow stock, which should be dense and rather syrupy-looking.
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20
The risotto should be thick enough to eat with fork.
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21
When rice is cooked, remove from the heat, and immediately stir in remaining butter, freshly ground black pepper if desired, and the Parmigiano-Reggiano cheese.
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22
Serve immediately, and pass more cheese at the table.
