Black risotto with truffles and leaves of gold, lobster and cockles

Servings: 4
Preparation time: 60 min
Active time: 60-90 min
Total time: 120-150 min

2 cups of rice for risotto
1 kg. fresh cuttlefish (with their ink)
1 lt. white wine
a little olive oil
4 medium onions
16 cockles chopped
4 lobsters with their pincers (400 gr. each)
2 carrots
2 leeks
140 gr. Parmesan cheese
oil scented with truffles and thyme
bay leaf
leaves of gold for decoration
salt and pepper