Recipe of crayfish risotto with borage and plankton

Enjoy this recipe of Ramón Vidal Galindo with our Monasterio de las Viñas Macabeo 2019

Crayfish risotto with borage and plankton

Author: Ramón VIdal Galindo


  • onion, leek, carrot, and green beans
  • borage
  • crayfish
  • plankton
  • rice for risotto
  • extra virgin olive oil
  • butter
  • parmesan cheese
  • vegetable broth


  • Clean and cook the borage in abundant water until al dente, cool in ice water, and set aside.
  • Lightly fry the vegetables cut into cubes with extra virgin olive oil. Add the peeled crayfish and keep the cooked heads for garnishing. Add the rice and the borage.
  • Add the vegetable broth a little at a time, staring constantly until ready, approximately 18 minutes, finally add the butter and grated parmesan cheese. Mix and allow to rest a few minutes, for the flavors to be absorbed by the rice.
  • Place on a serving dish and decorated with the crayfish heads.

Ramón Vidal Galindo

Ramón Vidal started as a bellboy in a hotel in Zaragoza, but he soon realized that it was not for him and he entered into the kitchen. With Dario Corbacho he discovered that there was another type of cuisine apart from the traditional that he had done in his first years as a cook.

He cooked in the Hotel Calatayud and he started his own business, El Paseo, before took charge of the kitchen of the emblematic Mesón de la Dolores in Calatayud, a town near Zaragoza.

The recipe of Crayfish risotto with borage and plankton as well as the Chef bio is an extract of the Golden Book of the Aragonese Cuisine first edition, an International Gourmand World Cookbook Award as the best book in Spanish in the “Local Cuisine” category.

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