Fry the mushrooms

• Fry the mushrooms in a pan and press them with something heavy until they release their water.
• Season with salt, pepper and curry powder, then remove from the pan and set aside.

Sauté onion and garlic

• Sauté the chopped onion and minced garlic in oil until soft and fragrant.

Add the pastes

• Add the tomato paste and red curry paste and sauté for a few minutes.

Toast the rice

• Add the risotto rice and toast it, stirring, until the grains are glossy.

Cook the risotto

• Add some hot vegetable stock and let it cook off on medium heat.
• Keep adding stock, stirring and repeating until the rice is cooked.

Finish the risotto

• Stir in the coconut milk, lime juice, salt, a pinch of sugar and optionally the cilantro.
• Serve with the fried mushrooms and vegan parmesan.