Toast the hazelnuts in a dry frying
pan until they turn a golden brown. Allow to cool a little and then
roughly chop them. Put the milk and sugar into a small
saucepan and heat to simmering point. Melt the butter in a heavy-based
saucepan, add the rice and stir well to coat the grains. Add a ladleful of hot milk and stir
well. When the rice has absorbed the milk,
add another ladleful. Continue to stir and add the milk
until it is all absorbed. The rice should be slightly al dente,
with a creamy sauce. Finally add the hazelnuts, sultanas
and grated chocolate and mix quickly. Try not to over-mix the chocolate as
the marbled effect looks good. For a special treat add a splash of
brandy just before serving. Decorate with grated chocolate.