Toast the rice in a dry skillet until the grains become translucent, then deglaze with the white wine.

Once the wine has evaporated, start adding boiling water a little at a time, stirring occasionally.

Meanwhile, cook the pumpkin in a skillet with the skin on (to avoid waste), adding a little water as needed.

Cut the bacon into strips and cook in a skillet until crispy.

A few minutes before the risotto is done, add the pureed pumpkin.

Serve the risotto on a flat plate and top with the crispy bacon and shaved dark chocolate.

If you want to surprise your partner, add some fresh chili pepper.

Turn off the heat and stir in the cold butter and a drizzle of extra virgin olive oil.