Ingredients
- 250 g Camargue rice
- 2 shallots
- 60 g butter
- 10 cl white wine
- 1 bouillon cube – chicken
- 30 g fresh black truffles
- 2 tablespoon crème fraîche
- salt & pepper
Recipe: Camargue rice with truffles
Instructions
- Boil 1 litre of water and dilute the bouillon cube in it. Keep the stock hot.
- Peel and mince the shallots. Melt the butter in a large sauce pan. Add the shallots and stir them for a few minutes until they become translucent.
- Add the Camargue rice and stir well until the shallots and rice are completely mixed.
- Soak with the white wine until the alcohol is completely absorbed. Pour a ladlefull of stock on the rice and stir slowly with a wooden spoon until the liquid is completely absorbed. Repeat this step until the litre of stock has been absorbed.
- Carefully brush the truffles, but do not wash them, and cut them up thinly. Add them to the rice. Add the crème fraîche. Add salt and pepper.
- Stir delicately until all the aromas mix together.
- Place the rice in 4 glass verrine dishes.
Did you know?
Rice and salt are inseparable in the Camargue, this marshy region unique to Provence. One could not go without the other in a region that for a long time was threatened by the devastating floods of the Rhône River. The history of rice cultivation started in 1830 with the building of levees in the region. An influential economic player, rice is a major asset in the effort to preserve the ecosystem. A centuries-old activity, salt farming dates back to the earliest times. Provençal salt at that time was farmed in Camargue on the Berre lagoon and in Hyères. Normally gathered for food purposes, the salt farmed in the salt flats of Giraud is today mainly used for industrial ends or snow removal.
