Instructions
Cooking the squash
- Cut the squash into four lengthwise pieces. Peel it and scoop out the seeds with a tbsp. Cut it into large chunks.
- Bring 1.5 liters of salted water to a boil and add the squash pieces to the boiling water. Cook for 20 minutes. Don’t forget to salt the water so that the squash’s flavor comes through nicely once it’s mixed into the rice.
- Once the cooking is done, remove the pieces with a slotted spoon and reserve the cooking liquid.
Preparing the broth and bacon
- Rinse the parsley and trim the stems. Add them to the squash cooking water. Add the remaining herbs, the pork rind, and the carrot (washed and sliced into rounds).
- Bring to a boil, then simmer over low heat for 10 minutes.
- Meanwhile, brown the bacon pieces until they are golden brown. Discard the cooking fat and keep the bacon warm (in an oven at 50°C).
- Shell the walnuts and coarsely chop them. Toast them in a skillet for a few minutes, then set aside.
Cooking the rice and final mixing
- Slice the onion and sweat it in a little olive oil over low heat, covered, in a sauté pan or wok.
- When the onion is translucent, add the rice and cook until it turns translucent. Pour in the white wine and cook until it has evaporated.
- Add a ladleful of broth and cook over medium heat, stirring constantly. Add the broth gradually as it evaporates, and cook for 18 minutes.
- Stir in the squash and two-thirds of the crisped bacon, and mix well. Add the butter and Parmesan cheese, cover, remove from the heat, and let stand 2 minutes.
- Stir again and immediately spoon the mixture onto your plates, using a serving ring for a neat presentation. Give it a grind of fresh pepper, add the remaining bacon, and sprinkle with the toasted walnuts and a few chopped parsley leaves. Serve piping hot and enjoy!