Brown the onion with two spoonfuls of oil, add the venere rice, blend with the white wine, add the stock and cook it as a classic risotto for at about 35 minutes. Stir gently with oil and parmesan, salt and pepper. Spread at 1cm height the rice in a baking pan and refrigerate for at least 12 hours. After this, with a pastry cutter form 12cm diameter rounds, roast them in a pan till crispy on both sides. Sauté the cuttlefish strips in hot oil for 30 seconds. Serve placing the rice in the centre, the hot poplar mushrooms and cuttlefish. Garnish with mid-dry tomatoes and fresh aromatic herbs.