– 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.