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.