320 g of rice
350 g pears
1 l vegetable broth
135 g of The creamy balsamic glaze
1 glass of white wine
Oil, salt and pepper to taste.
Pour the oil and onion into a saucepan. Cook it over a low flame until it becomes translucent. Add rice to toast for a couple of minutes. Add the glass of white wine, let the alcohol evaporate, and then add the vegetable broth to cover the rice.
Cook the rice for 14 minutes or for the time indicated on the package, adding water if it is absorbed. Turn off the heat and let it rest for 1 minute. Add a drizzle of oil and then the creamy basil, stirring in the rice. Et voila!