In a medium saucepan combine the chicken or vegetable stock and apple cider and set over very low heat.

In a stock pot or deep sided sauté pan cook the bacon over medium heat until crispy, about 10 minutes, being careful not to burn. Remove with a slotted spoon to paper towels to drain. Drain off all but 2 tablespoon of the bacon fat and add the leeks and sauté until caramelized, about 8 minutes. Add in the garlic and nutmeg and sauté until fragrant, another 30 seconds. Add in the rice and the wine and stir well until the wine is cooked down. Turn the heat under the chicken stock to medium. Add in ½ cup of chicken stock mixture to the rice mixture and stir until absorbed. Repeat with ½ a cup at a time until the rice is al-dente, stirring well after each addition. You may not end up using all the chicken stock mixture. Mix in the pumpkin puree and maple syrup and stir. Taste and season with salt and pepper. If the rice is chewier than desired add more chicken stock in and stir. Stir in the bacon and serve immediately. Top with chopped Italian parsley and a little grated parmesan cheese.