Chop aromatics: Add shallots, garlic, ginger, galangal, turmeric, dried chili into mixing bowl: 5 sec / speed 6. Scrape down.
Fry aromatics + laksa paste: Add oil + laksa paste: 5 min / 120°C / speed 1 / reverse. Add kaffir lime leaves in the last minute.
Add rice & toast: Add 250 g risotto rice. 3 min / 100°C / speed 1 / reverse.
Add liquids + stock: Add 500 g water, 150 g coconut milk, Veg stock cube or 1 tbsp BTB, pinch of salt, black pepper. Mix: 5 sec / speed 2 / reverse. Cook: 22 min / 100°C / speed 1 / reverse.
Finish the laksa risotto: Remove kaffir lime leaves. Add laksa leaves (chopped), vegan butter or coconut oil (optional), squeeze of lime, optional: a splash of extra coconut milk for silkiness. Fold in gently using the spatula. Taste + adjust.