First, prep your ingredients: mince the onion, garlic, sage & rosemary, keeping the rosemary separate. Heat the broth up in a pan - you want it to be hot, but not boiling. Cut the butternut squash into ½ inch cubes.
Heat a large pan over medium-high heat, then add oil. When the oil is hot, add the pork. Add a big pinch of salt and pepper and cook through, stirring often, about 5-8 minutes.
When it's done, use a slotted spoon to remove the pork, leaving the fat in the pan. Add in the butternut squash, season with salt & pepper again, and cook, stirring regularly.
After 5 minutes, add the onions, garlic, and sage. Cook for 5 more minutes, then add ½ cup white wine.
Cook a few minutes more, until the wine evaporates. Add the pork back into the squash mixture and cook for two more minutes, then remove the mixture from the heat. Set aside.
Heat a large pan or Dutch oven over medium heat. Add in the rice, stirring often, to toast. Do this for 3-5 minutes, until you can start to smell the rice.
Add the remaining 1 cup of white wine, turning the heat to high. Stir constantly until the wine has absorbed.
Add salt & pepper and turn the heat down to medium. Ladle a scoop of broth into the rice and gently stir constantly.
When the liquid is nearly soaked up, add another ladle of broth. Continue stirring and adding until the rice is fully cooked, about 20 minutes.
About 12 minutes into cooking the rice, add the squash sausage mixture back into the rice. Continue cooking and adding liquid one ladle at a time until the rice is fully cooked.
At the 20 minute mark (even if the rice isn't done), stir in the rosemary.
Continue cooking until fully done, then remove from heat. Stir in small cubes of the butter, and then the stracchino, poppy seeds, and red wine vinegar.
Stir together, and add a little more broth if it looks too thick. It shouldn't be soupy, but it should spread back when you push a spoon through it. Add more salt & pepper if necessary.
Serve immediately and top with a drizzle of olive oil and grated Parmigiano!