1. Soak cashews in hot water while preparing the risotto.
2. In a large and deep pan over medium high heat, sautee the diced onions and garlic with the basil and herbes de provence in olive oil (or water) until they begin to brown. Add chopped red peppers and sauteee for another couple minutes, adding a bit of extra olive oil or water if necessary.
3. Add the arborio rice to the hot pan and sautee with the vegetables for a couple of minutes until the rice begins to turn a light golden brown. (*Sautee continuously to ensure that the rice does not burn).
4. Add 2 cups of the vegetable broth and stir until the rice has soaked up the broth. Add a cup more broth and stir continuously until the rice has soaked up the broth. Add the additional 3 cups of vegetable broth, one at a time, using this same method.
5. While cooking the rice, over medium heat, sautee pine nuts in truffle or olive oil for 1 -2 minutes until the pine nuts are golden brown. (*dry sautee pine nuts for an oil free version). Stir continuously – pine nuts burn very easily. Remove from heat and season with sea salt to taste.
6. Once all the vegetable broth is soaked up into the rice, stir in the lemon juice and optional truffle oil. Add sea salt and black pepper to taste.

Cashew Cream

1. Drain and rinse the soaked cashews. Using an immersion blender, blend the cashews, lemon juice and water until a creamy and smooth mixture is formed. Add additional water, by the tablespoon, until the desired consistency is reached. Season with sea salt to taste.
2. Stir the cashew cream into the risotto and serve with hot red peppers (optional) and fancy pine nuts.