Bring broth and water to boil in 2-Qt. Saucepan over high heat. Reduce heat to medium-low to maintain gentle simmer. Heat 2 tablespoons butter in Stir Pan over medium heat. When butter has melted, add onion and salt. Cook, stirring frequently, until onion is softened but not browned, 4 to 7 minutes. Add garlic and stir until fragrant, about 30 seconds. Add rice and cook, stirring frequently, until grains are translucent around edges, about 3 minutes. Add wine and cook, stirring constantly, until fully absorbed, 2 to 3 minutes. Stir 5 cups hot broth mixture into rice. Reduce heat to medium-low, cover and simmer until almost all liquid is absorbed and rice is al dente, 16 to 19 minutes, stirring twice during cooking. Add ¾ cup hot broth mixture and stir gently and constantly until risotto becomes creamy, about 3 minutes. Stir in Parmesan. Remove pot from heat, cover and let stand 5 minutes. Stir in remaining 2 Tbsp. butter, lemon juice, lemon zest, parsley and chives. Season with salt and pepper. If desired, add up to ½ cup remaining broth mixture to loosen texture of risotto. Serve immediately. Serves 6.