Sous Vide Cuttlefish with Pumpkin Risotto

For the Cuttlefish：
Step 1：
Set the Sous Vide Precision to 158℉/70℃.

Step 2：
Season the squid with salt and 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 40 minutes.

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

For the 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 and pumpkin, stirring frequently while the moisture absorbs.

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