Executive chef/proprietor Jeff Mitchell of The Local reached back to his childhood recently when he added this vegan mushroom risotto to his menu. “My grandmother made a similar risotto when I was younger,” he recalls. “Like most kids, I didn’t like mushrooms, but as my tastes began to develop, I loved the rich, earthy, and creamy flavors this dish offers.” To prepare it, he first cooks Arborio rice with onions, garlic, and mus - rooms sourced from a local grower. He adds vegetable stock and white wine in three stages, stirring the rice throughout the process, and he fi - ishes the dish with fresh peas, truffle oil, and pea tendrils “It’s become a staple item on our menu,” Mitchell says. “Some customers order it as a main course, and…
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Naples Illustrated (Digital) - 1 Issue, March 2022