Red Thai Curry Risotto

Make the broth by adding water, Thai red curry paste, soy sauce, and sugar to pot and bring to a boil. Cover and set aside.
Using another medium-large pot, heat olive oil on medium heat. Add the shallot, and stir frequently until it is translucent.
Add the garlic, red chili, and ginger stir, and cook for 1 minute.
Add the rice, stir and toast for 1-2 minutes, until aromatic. Then, add the lime juice and stir until absorbed.
Add 1 cup of the hot stock and stir to combine. Stir frequently, until the stock is fully absorbed by the rice.
Continue adding broth 1/2 cup at a time, and stirring constantly until it's absorbed. This will take about 15-20 minutes for the rice to fully cook. There may be some leftover broth.
When the rice is al dente, remove from heat and top with coconut cream, a lime wedge, and fresh cilantro. Serve, and enjoy!