I made an asparagus and mushroom risotto the other day, which is always a hit, but kind of boring to prepare. Asparagus and mushroom is my default setting for risotto, and risotto is my default setting for rice cooked in broth. Sometimes I raise it one level of tastiness to paella, and sometimes lower it to pilaf. Occasionally I trick the rice and make it into rice pudding, and it's all, "Hey, I thought I could only aspire to paella! What gives?" and I reply, "No. You are rice, but you can be pudding. Tell the others."
Coincidentally, I just found out about Cook Sister!, a great, tasty food blog by a South African expat in London, from her recipe for butternut squash and boerewors risotto. She explains that boerewors is a coil of sausage "made of several types of meat – usually a combination of beef, lamb and pork, but sometimes ostrich or game meat – combined with cubed pork fat (“spekvet”) and natural preservatives such as vinegar and spices (coriander seeds play a large part!)." You can order it online in the US. In DC, there was a place called the Cape Dutch Bakery, in Accokeek, MD, but it closed down a couple years ago. See, this is where the Banditos! food entries start to edge into food nostalgia. Rather than useful information, I provide you with the news that a convenient local grocery no longer exists. The proper mood when reading a Banditos! post should always be unfulfilled longing. Work on that.
The Cook Sister! boerewors risotto, which actually exists and is pictured here, looks like a great idea, even if I can't easily procure boerewors. But there are plenty of other sausages available in DC. Kielbasa, chorizo, Kenyan sausage, bloodwurst -- the important thing is to get some chunks of meat into my next risotto. I once had some German sausage with brain tissue in it and although flavor-wise it wasn't incredibly special, if you threw that into a risotto you'd have some hard core risotto. Risotto can be just a little too Parmesan-y, a little rice-y, you know? Risotto-y. I want to take risotto up one more level, beyond paella, and make it steak and mashed potatoes. It sounds crazy, but you know what else is crazy? Feeling unfulfilled longing for a South African sausage I've never tasted. And you know what? I'm doing that right now.