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