Leave the stones in when you halve the peaches, they will come away a lot more easily after the peaches have been cooked.
Put them in a small pan with 60 ml of the sugar, the cinnamon, and the orange zest and juice.
Put a lid on and slowly simmer for about 10 to 15 minutes, or until the peach skins and stones can be easily removed.
You don't want to cook them to a pulp; they should be soft but still hold their shape.
Remove from the heat and put to one side.
In an appropriately-sized high-sided, thick-bottomed pan with a lid, slowly melt two-thirds of the butter.
Score down the length of the vanilla pods and remove the seeds by scraping a knife down the inside of each half.
Add the seeds to the butter and stir.
Continue to cook for one minute before adding your rice and the remaining sugar.
Turn up the heat to medium, stir in the rice, and add the wine, continuing to stir until it has almost cooked away.
Now add the milk little by little.
Keep the rice on a slow but constant simmer for about 16 minutes and stir it as often as you can.
In this way you can massage the starch out of the rice, which will give you a silky, oozy end product, much like the classic Italian risotto.
When the rice has cooked through it should be soft yet still hold its shape.
You may need to add a little more milk or water to adjust the consistency.
Remove from the heat, add the grated white chocolate and rest of the butter, stir, place a lid on top, and leave for a few minutes.
Remove the skins and stones from the peaches, discard them along with the cinnamon stick, and take the peaches to the table with your block of dark chocolate snapped into small pieces.
Spoon the risotto onto plates and push a couple of pieces of dark chocolate into the middle of each one.
Gently tear the peaches and place some on each plate, then drizzle over some of the lovely juice and sprinkle over a few mint leaves.
By the time you eat it, the dark chocolate will have melted.