Bring the milk, sugar and vanilla beans
to a bare simmer
over low heat for 10 minutes to infuse vanilla flavor. Remove the bean pods and keep the milk hot.
Heat 2 tablespoons of the butter in a large saucepan
over moderate heat. Stir in the rice and cook, stirring until the rice is hot, about 2 minutes. Begin adding the hot milk 1 cup at a time, stirring often and adding more milk when the previous addition has been absorbed. Adjust heat to maintain a nice simmer. It will take about 20 minutes for the rice to become creamy and al dente
. It is possible you may not need all of the milk
. Remove the risotto
from the heat and stir in the remaining butter, and chopped chocolate. Sprinkle with chopped hazelnuts, shave white chocolate over the top and serve.