Halve the squash lengthways, then
scoop out the seeds. Peel, then cut
the flesh into about 2.5cm pieces.
Pour the stock into a pan, add the
porcini, then bring to a gentle simmer.
Heat 2 tbsp of the oil in a heavy,
wide pan. Add the onion, garlic, sage,
thyme and squash, then gently fry for
about 10 mins until the squash is almost
tender, stirring occasionally, so it doesn’t
stick or burn. With the heat on medium,
tip the rice into the squash. Keep stirring
for 3-4 mins to toast it without colouring.
Pour in the wine and stir everything for 1
Start to add the hot stock (leaving
the porcini behind) – this process should
take 18-20 mins, so put a timer on if it
helps. Stir in 1½ ladles and adjust the
heat so it simmers. Keep stirring and
scraping down the sides. Once the first
lot of stock has been absorbed, add
another ladleful, continuing to stir to
keep the risotto creamy. Continue adding
and stirring in a ladleful of stock as each
previous one is absorbed (it’s ready for
more when you drag the spoon across
the bottom of the pan and it leaves a
As the last of the stock goes in (keep
a little back) check if the rice is ready
– it should be soft with a bit of chew
in the middle – and the consistency fluid.
Season with pepper.
Take the pan off the heat. Add a splash
of the stock to keep the risotto moist,
scatter over the parsley and
half the Parmesan, then spoon on the
mascarpone. With the lid on, let the
risotto sit for 3-4 mins to rest.
Meanwhile, heat the remaining oil in a
small frying pan. Add the sage leaves,
then fry for a few secs until starting to
colour. Transfer to kitchen paper with
a slotted spoon to drain. Spoon the
risotto into bowls, then scatter over
the rest of the Parmesan and the crisp