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Camargue rice with truffles

Home > Recipes > Camargue rice with truffles

Camargue rice with truffles





Preparation time: 40 minuts / Number of people: 4


  • 250 g of Camargue rice
  • 2 shallots
  • 60 g of butter
  • 10 cl of Coteaux du Languedoc white wine
  • 2 stock cubes
  • 30 g of fresh black Uzès truffles
  • 2 tbsp. of crème fraiche
  • salt and pepper


– Boil 1 litre of water and dissolve the stock cubes in it. Keep this stock warm.

– Peel and finely chop the shallots.

– Melt the butter in a large saucepan.

– Add the shallots and sauté them a few minutes until they become translucent.

– Add the Camargue rice, stirring it until it becomes well mixed with the shallots.

– Pour in the white wine until all of the alcohol has been absorbed.

– Pour a ladle of stock over the rice and stir it gently with a wooden spoon until the liquid has been completely absorbed.

– Repeat this until the whole litre of stock has been absorbed.

– Carefully brush the truffles and chop them finely – there is no need to wash them.

– Add them to the rice. Add the crème fraiche Add salt and pepper.
(Note: you may also add the cheese of your choice: goat or ewe tomme cheese, or Pélardon cheese)

– Stir gently so that all the flavours bind together.

– Divide the rice into 4 glass bowls.

Matching food and wine

  • A red local wine (vin de pays) from Uzès
  • AOC Fitou
  • Coteaux de Languedoc red wine