Winter melon risotto

Parboil the winter melon. Cut the winter melon into blocks about 3-4cm cubes, peel and trim the edges. Each block should weigh about 30g. Bring water to a boil in a large pot, add a pinch of salt and parboil for about 5 minutes. The melon is done when the surface becomes transparent. Remove to a colander and let cool

Heat a frying pan with olive oil and unsalted butter, add the chopped onions and fry. Fry for about 3 minutes until the onions are translucent, then add the Italian rice. Fry for another 8 minutes or so to allow the rice to absorb the oil

Add the white wine and mix. Once the alcohol has evaporated, add enough bouillon to cover the entire dish. Once it starts to boil, reduce the heat to low, cover and simmer for about 10 minutes. Remove from the heat and transfer to a tray to cool slightly, taking care not to overcook with the residual heat

Prepare the winter melon soup. Put [A] into a pot, add the parboiled winter melon, cover, and simmer for about 20 minutes. It may boil over easily, so adjust the heat as you go

Prepare the kelp stock soup. Put the kelp that has been soaked in water, vegetable stock, and consommé soup into a pot and heat over low heat. Simmer for about 10 minutes

Prepare the scallops, spear squid, and shrimp separately and then roughly chop them

In another pot, add the unsalted butter for sautéing seafood, olive oil, and garlic crushed with the back of a knife, heat, and stir-fry until fragrant

Add the seafood from [6], sprinkle with salt and white pepper, and stir-fry. Once cooked through, add the white wine and tomato concassé, and remove the garlic

Add the diced winter melon (4), the risotto (3), and enough kelp stock to cover the entire dish to the pot (7). Cook for about 6 minutes, stirring to prevent burning. If the water starts to reduce, add more kelp stock

Add [B] to finish, and once everything is mixed, remove from heat. Add the Parmesan cheese, season with salt and white pepper, and serve in a serving dish

Top with chopped chives and sprinkle with grated sudachi citrus fruit to taste