Thoroughly rinse the rice on a kitchen sieve under running cold water or place it in a bowl and fill it with water several times, stirring and draining until the water is clear.

Place the rinsed rice in a saucepan and pour water for cooking in a 1:1 ratio (water:rice). Add milk, sweetener, and a pinch of salt. Stir well. Bring to a boil and then reduce the heat to very low. Cook covered for about 15 minutes on low heat, stirring occasionally.

About halfway through cooking, add the chocolate.

The risotto is ready when it thickens considerably and the rice is soft but not falling apart. Towards the end, add cocoa and mix thoroughly.

Transfer to a convenient dish. Enjoy it warm or cold.