This rice is characterized by its black colour due to the pericarp, the outer film of the grain. Thanks to an old-fashioned stone husking method and a meticulous selection, this rice can boast of an extra quality. Heat a drizzle of oil in a frying pan. Stir in rice with a wooden spoon to soak each grain. Deglaze with a glass of white wine and bring to a boil. Add a ladle of broth while stirring. When the broth is absorbed by the rice, add another one while stirring and so on until all the broth (1.5L) is used. As a finishing touch: a little Parmesan cheese and fresh cream just before serving.