Makes 4 to 6 servings
- 1 small winter squash, such as acorn or butternut
- 1/2 cup plus 1 1/2 tablespoons extra-virgin olive oil, or as needed
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 2 tablespoons chopped marjoram
- 5 cups Chicken Broth
- 1 lb 8 oz sweet sausage, sliced into 1/2-inch disks
- 1 cup diced onion
- 2 garlic cloves, thinly sliced
- 1 1/2 cups Carnaroli rice
- 1/3 cup white wine
- 2 cups thinly sliced parsnips
- 2 cups olive oil, plus as needed
- 3/4 cup unsalted butter, cubed
- 2 cups grated Parmigiano-Reggiano
- 3 tablespoons chopped chives
- Preheat the oven to 425°F.
- Cut the squash in half lengthwise, peel, and remove the stem. Scoop the seeds and fiber from the squash and then cut into large dice.
- Line a sheet pan with aluminum foil and lightly brush the foil with 1 1/2 teaspoons of the olive oil. Place the squash on the sheet pan, season with salt and pepper, and scatter the marjoram on top. Pour the 1/2 cup olive oil over the squash. Cover with another sheet foil and bake until soft, about 50 minutes. Reserve until needed.
- In a medium saucepan, heat the broth over medium heat and keep at a gentle simmer until ready to use.
- In a medium saucepan over medium-high heat, heat 1 1/2 teaspoons of the extra-virgin olive oil. Add the sausage and brown on all sides, 10 to 15 minutes. If necessary, cook in batches to avoid overcrowding the pan. Remove the sausage and all but 1 tablespoon of the oil from the pan.
- Heat the remaining extra-virgin 1½ teaspoons olive oil in the pan over medium heat, add the onion and garlic, and sauté until soft and translucent, about 10 minutes. Add the rice and stir until it is fully coated with the oil. Return the sausage to the pan.
- Add the wine and simmer over medium heat, stirring occasionally. When the wine has bubbled completely away, add 2 or 3 ladlefuls of hot broth, or just enough to cover the rice. Simmer, stirring, until the rice has absorbed nearly all the liquid.
- Continue to add more broth, 2 to 3 ladlefuls at a time, once the previous addition has been absorbed. After 18 to 22 minutes, each grain will have a creamy coating, but remain al dente.
- While the rice is cooking, fry the parsnips. In a medium sauce pot, cover the parsnips with the 2 cups olive oil and bring to a simmer over medium heat. Add the parsnips and cook until they turn golden brown, about 2 minutes. Remove the parsnips and transfer to paper towels to drain, then sprinkle with salt.
- Add the butter, squash, and 1 3/4 cups of the cheese to the rice and stir quickly to incorporate. Heat until the squash is warmed through.
- Taste and adjust the seasoning, if necessary. Garnish with the fried parsnips, sausage, the remaining 1/4 cup cheese, and the chives and serve.