Crab and Coconut Risotto with Mango

2 tablespoons butter
¾ cup chopped sweet onion
1 cup Arborio rice
1 tablespoon brown sugar
1 teaspoon curry powder
1 tablespoon fresh lime juice
1 tablespoon fish sauce
1 (13.5-ounce) can light coconut milk, divided
2-1/2 cups chicken broth, heated
½ pound lump crabmeat
1 ripe mango, chopped
Flaked coconut

Melt butter in a Dutch oven over medium-high heat.  Add onion; sauté 4 minutes or until tender.  Add rice, and stir until well-coated and translucent, about 1 to 2 minutes.  Stir in brown sugar and next 3 ingredients.  Stir in half of coconut milk.  Cook, stirring constantly, until liquid is absorbed.  Repeat with remaining coconut milk.  Stir in the hot broth, 1 cup at a time, stirring frequently, until each addition has been absorbed. (The entire process should take 20 to 25 minutes).

Stir in crabmeat and mango, and cook 3 minutes or until thoroughly heated.  Sprinkle with flaked coconut. 

Makes 4 servings.