Mediterranean rice salad

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

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.