Wash the cuttlefish and finely chop them.
Saute finely chopped onion on oil, add garlic and prepared cuttlefish. Simmer for about 10 minutes.
Pour wine over it, add Vegeta, laurel leaf and simmer for about 30 minutes.
At the end add ink, chopped parsley and half cooked rice.
Mix all together and cook gently (be careful not to overcook the rice).
Serve immediately on warm plate with grated cheese.
To preserve the freshness of cuttlefish ink leave it in the bag, put the bag in a glass with some oil and store it in refrigerator.