Chocolate Risotto

I tried a new recipe for dessert tonight and it was quite tasty. So here it is:

Chocolate Risotto

4 T Butter
1/2 c Arborio rice
2 T Sugar
2 c Milk (I used skim although a milk with higher fat content would probably make it creamier)
1/2 c semisweet chocolate (chips or pieces, don't use a big chunk because it may not melt)
1 t Vanilla
1 t Brandy (optional)

Melt the butter in a large Sautee pan with a cover (this doesn't work as well in a sauce pan). Add Arborio rice. Stir until rice is coated.

Place the milk and sugar in a microwave safe cup or bowl and heat until the milk is boiling. (It took 1 + 1.5 mins in my microwave - you can heat the milk in a saucepan until is is nearly boiled).

With the rice and butter mix over medium heat, add the milk a little at a time (I did 1/4 cup at a time) stirring until the liquid is absorbed. Keeping adding the milk until you have added the entire 2 cups. You should have a thick and creamy mixture, but not watery. (If your mixture is too watery, cover and let it sit over low heat for 10 minutes.)

Add the chocolate (I used just under 1/2 cup of chips and threw in a couple of Ghiridelli Intense Dark squares and it had a very nice chocolate flavor), Vanilla and Brandy. Stir until the chocolate is melted. If you don't mind the mixture not quite being as thick as pudding, you can eat it warm, or for a more pudding like consistency, let it set in the refrigerator for 2 hours. (I had some warm and it was very good, but it was also good cold.)
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This recipe is a take off from one I saw on an italian cooking website. I modified it to use ingredients I had on hand. The original recipe called for almonds and raisins to be added when the chocolate was added - so you can give that a try. If you are lactose intolerant, I imagine that Almond Milk I have seen advertised would be quite tasty in this.