We’ve seen our far share of beach on our backpacking trip so far. From Vietnam to Thailand, France to Poland, there have been quite a few.
But we still haven’t quite found the beach island ‘paradise’.
I thought it would be in Thailand, but while the beaches on Phuket and Koh Lanta were nice they didn’t really exceed my expectations.
I’m looking for that real look of perfection, that perfectly soft white sand, just right temperature water, deep and clear water color, you know, we all have that image in our minds.
Now just to find that on Earth somewhere.
Perhaps Australia will be it? We’re spending two weeks in Australia split up between Sydney and Tasmania and I don’t want to get my hopes too high, but I have seen some pics of the Tasmania beaches and they sure look nice.
I’ll keep you posted.
That paradise beach is out there somewhere…
And that perfect risotto? Well that I have here for you right now.
I rarely make risotto, just often enough though to remember why.
All that stirring – that’s what usually keeps me away. To make the perfect risotto it really is best to never let it leave your sight, you’ve got to be there moving that rice around, adding extra broth at the right moment.
At least your arm is getting a good work out though right?
It’s all worth it in the end though. A creamy risotto truly is incredible. Especially more so when you throw in some squash that cooks away and gets pureed in with the rice, and sprinkle some crispy crumbled bacon on top.
- 1 cup Arborio (risotto) rice
- 2-3 cups squash (acorn, butternut, etc) cut into ¼-1/2 inch cubes
- salt/pepper to taste
- 1 onion, diced
- 2-3 tablespoons butter
- 6 cups chicken broth (or vegetable broth)
- 8 slices bacon,
- 3-4 tablespoons sharp cheddar cheese (or Parmesan), grated
- Add bacon to pan and cook over medium heat until crispy. Remove and chop. In the same pan melt butter over medium heat and add the onion and squash. Cook for a few minutes, stirring frequently, until squash and onion have softened a bit.
- At the same time heat the broth over medium heat in a separate pan.
- To the onion/squash add the rice and cook for a couple mins, until it is ever so slightly toasted. Add salt to taste.
- Begin to add the chicken broth, a ladle or ½ cupful at a time, stirring constantly until the liquid is almost completely absorbed before adding more. Repeat until this process until rice is soft and cooked through.
- Add cheese to the risotto and stir to mix.
- Serve sprinkled with crumbled bacon on top.
- Garnish with fresh herbs (sage is great with squash, but I didn't have any so used scallions and cilantro)
Recipe adapted from Jan’s Sushi Bar