Croatian Dalmatian black risotto (Crni rizot)

Wash octopuses carefully and thoroughly, take out the bone, and ink-bags put aside. Cut cuttlefish into stripes. Finely mince garlic and parsley leaves. Mince onion and sauté it on olive oil. When onion becomes soft, add cuttlefish, garlic, parsley, bay leaf, tomato, salt pepper and sauté it 30 minutes. After 30 minutes add 1 cup of wine and continue to sauté it. When cuttlefish become soft, add what has left of wine. Wash rice in two (cold) waters and add to cuttlefish. Cook rice according to manual time necessary (add water but count in the liquid you have already in a pot). Five minutes before ready add ink-bags. Put ink-bags one by one to decide how black you want your risotto. Cut hard sheep cheese into small cubes and add with ink-bags. This cheese will give the risotto rich and creamy taste. Cook 2-3 minutes and serve with grated parmesan cheese.