I made this as a version of Champurado I guess, my best friend's mom is Filipino, and she would make Champurado for us for breakfast. Which is far easier to make than chocolate risotto, but I had some leftover risotto that I wanted to use up so I searched recipes online until I found a method I wanted to use.
- whipped cream for garnish (I also added coconut flakes and sliced almonds for texture)
Toast the arborio rice in a pan along with the butter and a pinch of salt.
While the rice is toasting, bring the milk to a simmer in a pot along with the cardamom, cinnamon, nutmeg, cloves and sugar.
Once the rice has been toasted and the spiced milk has come to a simmer, start adding in the milk to the rice in half-cup increments. Only adding more when the previous cup has been completely absorbed.
When there is about one cup left of milk, add in the cocoa powder and stir to completely mix it in. Continue adding the milk until it is all gone and absorbed by the rice. It should be al dente; not too soft and not too crunchy or chewy.
Remove from the heat and stir in the vanilla.
Serve topped with whipped cream and any garnish you prefer.