Dish of the day: Crayfish risotto at Es Trull

A decadent treat that is rich, delicious and chock-full of flavour, Es Trull head chef Borja Mendoza’s wheat risotto of fresh Ibicenco crayfish and prawns is surprisingly light. The creamy texture comes from the additional star ingredient, ‘setas trompeta de la muerte’ (don’t be scared by the translation – death trumpet mushrooms), a little dash of butter and sprinking of parmesan, then topped with fresh grilled asparagus and cherry tomatoes from the fields of Ibiza.

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Photography by Ana Lui