Soak the cashews for at least 1-2 hours (or pour boiling water over them and soak for 30 minutes). Rinse and drain.

In a large frying pan, cook half of the onion, one of the shallots, and one clove of garlic for 5 minutes over medium heat, stirring often. Add the mushrooms and the parsley and cook for 10 minutes. Remove from heat.

In a stock pot, cook the other half of the onion, the other shallot, and the other garlic clove for 5 minutes over medium heat. Add the rice (uncooked), and cook for 1 minute (no longer), stirring often as the rice very slightly browns.

Add the stock very slowly, no more than 1 c. at a time, letting it cook off before adding the next cup. You'll add each cup about every 4-5 minutes.

In a high-powered blender, add the drained cashews along with 1 c. of water. Blend on high for a minute or so until all the cashews have turned into a cream.

Add the cashew cream to the risotto, stirring and continuing to cook off any extra liquid.

Then add the mushroom mixture to the risotto, stir well, and serve immediately.