Winter melon risotto

Blanch the winter melon. Cut the winter melon into blocks about 3-4 cm square, peel it, and trim the edges. Each block should be about 30g. Bring a large pot of water to a boil, add a pinch of salt, and blanch for about 5 minutes. The winter melon is done when the surface becomes translucent. Remove it from the pot and let it cool

Heat olive oil and unsalted butter in a frying pan, add the minced onion and sauté. Sauté for about 3 minutes until the onion becomes translucent, then add the Italian rice. Sauté for another 8 minutes or so, allowing the Italian rice to absorb the oil

Add the white wine and mix. Once the alcohol has evaporated, add enough broth to cover everything. Bring to a boil, then reduce the heat to low, cover, and simmer for about 10 minutes. Remove from the heat and transfer to a tray to cool, making sure it doesn't overcook from the residual heat

Prepare the winter melon soup. Put ingredients [A] into a pot, add the pre-boiled winter melon, cover, and simmer for about 20 minutes. It tends to boil over, so adjust the heat as needed

Prepare the kelp broth. Put the rehydrated kelp, vegetable broth, and consommé broth into a pot and simmer over low heat. Simmer for about 10 minutes and it's ready

Prepare the scallops, squid, and shrimp by cleaning them first, then roughly chopping them

In a separate pan, add unsalted butter for sautéing seafood, olive oil, and garlic crushed with the back of a knife, and sauté over heat until fragrant

Add the seafood from step [6], season with salt and white pepper, and sauté. Once cooked through, add the white wine and tomato concassé, then remove the garlic

Add the diced winter melon soup from step 4, the risotto from step 3, and enough kelp broth to cover everything to the pot from step 7. Cook for about 6 minutes, stirring occasionally to prevent burning. If the liquid reduces too much during cooking, add more kelp broth

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

Garnish with chopped chives and sprinkle with grated sudachi citrus to finish