Rinse the rice thoroughly in a kitchen sieve under running cold water or place it in a bowl and fill it with water, stir, and drain repeatedly until the water is no longer cloudy.

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

Towards the end of cooking, add the chocolate. The risotto is ready when it has thickened considerably, and the rice is soft but not falling apart.

Remove from heat. After a moment, add the cocoa and yogurt. Mix thoroughly.

Transfer to a convenient dish. Enjoy warm or cold.