Winter melon risotto

Boil the winter melon. Cut the winter melon into blocks of about 3-4cm squares, peel and chamfer. The approximate amount is around 30g per block. Bring the water to a boil in a large pot, add a pinch of salt and boil it for about 5 minutes. Once the surface of the winter melon is visible, it is a guideline for boiling. Remove into colanders and remove the heat.

Heat a frying pan containing olive oil and unsalted butter, add the chopped onions and fry. Fry for about 3 minutes and when the onions are clear, add Italian rice. Fry for another 8 minutes so that Italian rice absorbs oil.

Add the white wine and mix. Once the alcohol is infused, add some bouillon to the extent that the whole thing is soaked. Once it boils, turn the heat down, cover and simmer for about 10 minutes. Remove from the heat and remove the heat from the remaining heat to prevent the heat from passing by.

Prepare the stewed winter melon soup. Put [A] in a pot, add the boiled winter melon, cover, and boil for about 20 minutes. It's prone to spill over, so it's a good idea to adjust the heat in the middle.

Prepare kelp soup. Put the kelp that has been put back in water, vegetable soup, and consomme soup in a pot and heat it over low heat. Just boil for about 10 minutes.

Pretreat each scallop, squid, and grass shrimp before choping them roughly.

Put unsalted butter for sauteing seafood, olive oil, and garlic crushed with the back of a knife in a separate pot, heat it, and stir fry it to create a scent.

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

Add the simmered winter melon soup from [4], simmered in dice-shaped soup, risotto from [3], and the amount of kelp soup soaking the whole thing in the pot from [7]. Cook for about 6 minutes, mixing to avoid burning. As the water starts to lessen, pour in some kelp soup.

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

Topped with chopped seaweed and sprinkled with grated dachi to your liking.