Marinate the rice in 2 liters of water and 1 liter of wine, leave for 1 hour and strain. Keep the marinade on the side. Clean cuttlefish keep the ink pouches and cut into long strips. Sautee the fish with the onions. Add the ink and half the amount of rice marinade. Leave to boil on a low heat until fish cooks and soaks up the juice. Just before turning the heat off add salt and pepper.

Open up the cockles, clean and remove flesh, keeping the juice. Clean and boil the lobsters in the remaining rice marinade adding a little water. Add thyme, bay leafs, cloves, an onion, the carrots and leaks to the marinade and put in the lobsters. Boil for 6-10 minutes (depending on their size). Keep the juice.

Over a low heat put into a saucepan the rice, olive oil, a cup of warm juice, salt and pepper. Leave to boil for a while and add one more cup of juice. When it boils, again, pour in the cuttlefish with the juice. Continue to add juice so that the risotto turns out juicy and sticky. Before serving mix in the parmesan with the truffle scented olive oil. Try for salt.

Garnish with lobster meat and pincers, the leaves of gold and the cockles having grilled them or fried them for about 2 minutes on each side.