Warm Chocolate Risotto

This is chocolate lover's heaven on a dessert plate - to be savoured in small doses, though; it is rich, but it's sooo good... And it's best eaten warm! Try it with some French vanilla ice-cream and/or some raspberry sorbet - oooh, sooo good.
Have I mentioned yet that the Warm Chocolate Risotto is really, really good? It is - sooo good...

Ingredients (to serve 4 to 6):

1 cup risotto rice (aborio or any short grain rice)
2 cups water
4 cups half-and-half, heated
6 ounces semi-sweet chocolate, chopped
1 tablespoon vanilla extract
2 tablespoons sugar
Tip: If you need more liquid, don't add any more half-and-half. Use milk instead - otherwise the chocolate risotto will get too rich (honestly, I've never thought there is such a thing either, but enough half-and-half is enough...).

Preparation (about 45 minutes):

1. Combine rice and water in a medium-sized pot and bring to a boil. Reduce heat and stir frequently until almost all liquid has been absorbed.

2. Gradually add 1/2 cup of half-and-half and stir frequently until half-and-half is almost all absorbed.

3. Repeat with the remaining half-and-half, 1/2 a cup at a time.

4. At the last 1/2 cup addition add the chocolate, vanilla, and the sugar, stirring constantly until most of the half-and-half has been absorbed and the rice is tender.

One more thing I'd like to mention about the Warm Chocolate Risotto: it's sooo good ... enjoy!