1. In a pot, brown the guinea fowl pieces, 20 g of butter and 2 tbsp of extra virgin olive oil over high heat until they are golden brown on all sides.

2. Remove and replace with peeled and chopped shallots. Let them cook until they are translucent.

3. Put the guinea fowl back in the pot with 150 ml of white wine. Season with salt and pepper, cover, and cook for 30 minutes over low heat, turning the pieces.

4. Cook the two types of rice separately, following the instructions on their packaging. Drain and mix the two rices in a bowl; add the remaining butter. Season with salt and pepper.

5. Peel, pit, and quarter the peaches. About 10 minutes before the end of cooking, add the peaches to the guinea fowl pot.

6. Remove the guinea fowl pieces and peaches from the pot, carefully. Set aside and keep warm.

7. Put the pot back on high heat. Pour in the balsamic vinegar, scraping the caramelized juices with a spatula, and let it boil for 1 minute. Pour in the cream and bring to a boil.

8. On the plates, place the guinea fowl and peaches, drizzled with a little sauce. Serve with the two rices and garnish with chopped parsley.