| | 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 |
