Sous Vide Squid With Pesto Risotto

For the Squid：
Step 1：
Set the Sous Vide Precision to 140℉/60℃.

Step 2：
Season the squid with salt, pepper. Place in a large zipper lock with the olive oil, garlic, scallion
and rice wine. Place the bag in the water bath. Set the timer for 60 minutes.

Step 3：
When the timer goes off, remove the bag from the water bath. Remove the squid from the bag and pat dry, to section.

For the Pesto Risotto：
Step 1：
Heat olive oil over medium heat and stir in onion. Cook for three to five minutes, or until soft and translucent.

Step 2：
Add the rice and cook, stirring, for 1-2 minutes. Slowly add the wine and stir well.

Step 3：
Start to add the vegetable broth, 1/2 cup at a time. Allow the moisture to cook off before adding the next 1/2 cup, stirring frequently while the moisture absorbs.

Step 4：
Once all the vegetable broth has been added and absorbed, add the broth, mushroom, salt, pepper and stir well. Cook an additional 2-3 minutes, until heated through. Stir in butter, parmesan cheese, pesto and remove from heat.