Lemon grass stock:
6 c  Water
1    Stalk lemon grass
4    Pieces dried galangal root
4    Kaffir lime leaves
1    Onion -- cut in half
1 lg Carrot -- cut in half
1    Celery rib -- cut in half
Risotto:
3 tb Olive oil
1 tb Thai curry paste --
(panang)
1 tb Chopped garlic
1 1/4 c  Thai jasmine rice -- rinsed
And drained
14 oz Can
2 tb Thai fish sauce
1 ts Honey
1/2 c  Diced sweet red pepper
1 c  Diced tomato
1 1/2 c  Diced oyster, shiitake,
Portobello or -- white
Mushrooms
2 tb Pine nuts -- toasted
1 tb Diced mozzarella cheese
1/2 c  Half and half -- OR
Evaporated skim
2 ts Thin-sliced kaffir lime
Leaves
1/2 c  Thin-sliced Thai or --
Regular basil
4    Sprigs basil
Coconut milk

Place water, lemon grass, galangal root, lime leaves, onion, carrot and
celery in large stock pot and bring to boil. Cook over medium high heat
until stock is reduced to 1 quart and strain. Combine olive oil, curry
paste and garlic in a large skillet and saute over high heat until mixture
turns red. Add rice, stirring constantly for 1 minute. Add lemon grass
stock and simmer 10 minutes, stirring every minute to keep rice from
sticking to skillet. Add coconut milk, fish sauce, honey, red pepper,
tomato and mushrooms, and cook 5 minutes, stirring every minute. Add pine
nuts, mozzarella and half and half, and cook 3 minutes, stirring
constantly. Add lime leaves and 1/2 cup basil, and cook 1 minute. Remove
from heat. Serve in bowls garnished with basil sprigs.

MS Bello