This recipe is my way of making up for my childhood years where I didn't like coconut. Actually, I don't think ANY kid likes coconut. I now understand it's charm and adore it, and take advantage of children's misunderstanding of it - every year at Halloween, I buy a big bag of Almond Joys "for the trick or treaters," as well as other candy. We pass out candy by letting the kids pick what they want. Shocking - at the end of the night, we're left with a big bowl of Almond Joys. Damn. <br /> <br />This risotto satisfies my coconut craving all year around - it is full of coconut flavor from both shredded coconut and coconut milk. The rich color comes from homemade vegetable stock. It's worth it to make a batch of your own to use here, or buy a high-quality store brand. <br /> <br />With it's mix of sweet, spicy, nutty, herby, limey and shrimpy, it's kind of like the pad thai of risotto.

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