In a medium saucepan, combine the chicken stock and pumpkin puree and heat to a low simmer.

Prepare the scallops:

pat them dry and season with salt and pepper. Heat a large skillet (cast iron works great here), to medium-high and add 3 TB of high-heat oil. When the oil is shimmering and very hot, carefully add the scallops, being careful not to let them touch (do this in batches, if necessary). Let the sear untouched for about 3 minutes, until brown and caramelized on one side, then gently turn over (I find tongs work best) and cook for another 2-3 minutes. Remove to a plate and keep warm, either tenting the plate with foil or keeping them in a warming oven.

To make the risotto:

In a separate large pot or wide skillet, cook chopped prosciutto or bacon on medium heat until crispy. Remove and drain on paper towels.

In the same pot/skillet, melt 2 TB butter. Add leeks and thyme and stir until softened, about 3 minutes. Add rice and stir until rice is well-coated with buttery leek mixture. Pour in the wine and stir until mostly evaporated. Fill a ladle or one-cup measure with the hot pumpkin-stock mixture and add it to the rice, then stir constantly until the liquid has mostly absorbed. You’ll know it’s time to add more when you can drag the spoon across the bottom of the pan and the rice no longer rushes in to close the gap. Repeat this process until the rice begins to release its starch and look creamy (the rice texture should be al dente; don’t overcook or it will become mushy). This process usually takes me about 15-20 minutes, but go by the texture of the rice rather than the clock. You want the final dish to look creamy and loose, not thick and gloppy. If you run out of stock, use heated water.

Remove risotto from heat and stir in parmesan cheese and parsley (reserving a bit of the parsley for garnish, if desired). Taste and adjust seasonings as needed.

Scoop servings on warmed plates or shallow bowls, sprinkle with prosciutto and crumbles of goat cheese, and top each with 3-4 scallops. Serve immediately.