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Mediterranean rice salad

by Umberto Bombana
8 ½ Otto e Mezzo Bombana, Hong Kong

Pairs with Krug Grande Cuvée 170ème Édition

A light golden colour and fine, vivacious bubbles, holding a promise of pleasure. Aromas of flowers in bloom, ripe, dried and citrus fruits, as well as marzipan and gingerbread. Flavours of hazelnut, nougat, barley sugar, jellied and citrus fruits, almonds, brioche and honey.

Mediterranean Rice Salad

    4 PERS
  • timing
    30 MIN
  • preparation time
    15 MIN
  • Cooking time
    15 MIN


For the rice:

250g carnaroli rice or any risotto rice type.
50g rice vinegar.

For the garnishes:

20g baby small capers
30g green pitted olives
60g diced carrots
60g diced zucchini
60g fresh green peas
50gdiced sundried tomatoes
20g baby pickle onions

For the citrus dressing:

Grated Skin and juice of one lemon
Grated skin and juice of one orange
200 ml of extravergin olive oil
5g of fresh oregano leaves

For the seafood:

Pick the best fresh seafood in season as you wish.


Wash the risotto rice under running water until become translucent "Japanese style", boil the rice for 7 minutes from when the water start to boil.
Strain it and place the risotto in a tray, splash the rice vinegar and let the risotto cool naturally.

For the vegetables: You can try to be creative and use any kind of mix vegetables.

For the dressing: Blend all the ingredient with hand blender.

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