• Step 1: Drain and rinse the soaked cashews. Add them to a high-speed blender with 1 cup of the vegetable broth and blend until completely smooth and creamy. Set aside.
• Step 2: In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté for 5-7 minutes, until translucent.
• Step 3: Add the minced garlic and sauté for an additional 1-2 minutes, until fragrant.
• Step 4: Stir in the sliced cremini and shiitake mushrooms and sauté for 8-10 minutes, until the mushrooms are tender and have released their moisture.
• Step 5: Add the arborio rice and stir to coat it in the oil and mushroom mixture. Cook for 2-3 minutes, stirring frequently, until the rice is slightly translucent.
• Step 6: Pour in the white wine and cook, stirring constantly, until the wine has been fully absorbed, about 2-3 minutes.
• Step 7: Add the cashew cream and the remaining 3 cups of vegetable broth. Stir in the dried thyme and rosemary. Bring the mixture to a simmer and cook, stirring frequently, for 18-22 minutes, until the rice is tender and the risotto has a creamy consistency.
• Step 8: Remove from heat and season with salt and pepper to taste. Garnish with freshly chopped parsley, if desired.