Pour the whole milk in a large saucepan and add the unsalted butter, the chopped chocolate, the caster sugar, the drop of vanilla and a pinch of salt.

Place the pan over medium-low heat and warm the milk through. Stir very regularly in the beginning to make sure the sugar and chocolate get fully incorporated into the warm milk. Then turn the heat up a little and bring it to a slight boil. Then add the risotto rice.

Stir the chocolate milk and the rice well. Then put a lid on the pan and cook the milk and rice for 12 to 14 minutes until tender. Stir the rice well to make sure it doesn’t stick to the bottom. Add extra milk if necessary. Once the rice is tender, turn off the heat.

Then scoop the chocolate rice into bowls and serve lukewarm or cold.