Winter Squash Risotto with Radicchio and Parmesan

• 2 cups 1/2-inch-diced Kabocha squash
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon thyme leaves
• 4 cups chicken stock
• 5 tablespoons unsalted butter
• 1 cup diced white onion
• 1 chile de arbol, crumbled
• 2 cups high-quality Arborio rice (see Sources)
• 1/4 cup dry white wine
• 1 cup thinly sliced radicchio
• 1/2 cup grated Parmigiano-Reggiano
• 1/4 cup sliced flat-leaf parsley
• Kosher salt and freshly ground black pepper

1. Preheat the oven to 425F.
2. Toss the squash with 2 tablespoons olive oil, 1 teaspoon thyme, 3/4 teaspoon salt, and a healthy pinch of pepper.
3. Roast the squash on a baking sheet 15 to 20 minutes, stirring occasionally, until its tender when pierced.
4. Bring the chicken stock plus 4 cups water to a boil, and turn off the heat.
5. Heat a medium-sized heavy-bottomed pot over medium-high heat for 2 minutes.
6. Add the 3 tablespoons butter, and when it foams, add the onion, remaining 2 teaspoons thyme, chile, 1/2 teaspoon salt, and a pinch of pepper.
7. Saute 5 to 7 minutes, stirring often, until the onion is translucent.
8. Stir in half the roasted squash, the rice, and 1 1/2 teaspoons salt.
9. Cook about 2 minutes, stirring continuously, until the rice just begins to toast and the grains of the rice have a white dot at their center.
10. Pour in the white wine, and once it has evaporated, quickly add 1 cup of the hot stock and stir continuously.
11. When the stock is completely absorbed, begin adding the liquid in 1-cup batches, stirring all the time with a wooden spoon in a rhythmic back-and-forth motion.
12. Wait for each batch of liquid to be absorbed before adding the next.
13. The rice should be bubbling and absorbing the stock quickly.
14. After about 15 minutes, taste the rice.
15. It should be slightly al dente.
16. The risotto may need more liquid and more time, so keep cooking until its done.
17. It should be neither soupy nor dry; each grain of rice should be coated in a flavorful, starchy sauce.
18. When the rice is almost done, turn off the heat and stir in the remaining squash.
19. Let the risotto rest for a minute or two and then quickly stir in the radicchio, half the Parmigiano-Reggiano, and 1/2 teaspoon salt.
20. Taste for seasoning.
21. The rice will keep absorbing liquid, so add a little more stock if it seems dry.
22. Stir in the remaining 2 tablespoons butter and the parsley.
23. Spoon the risotto into a large shallow bowl and sprinkle the rest of the cheese on top.

squash, extravirgin olive oil, thyme, chicken stock, unsalted butter, white onion, arbol, rice, white wine, radicchio, parsley, kosher salt

Taken from www.epicurious.com/recipes/food/views/winter-squash-risotto-with-radicchio-and-parmesan-391051 (may not work)