The Sage Risotto Plus Multi Cooker, Brushed Stainless Steel, BRC600UK

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While the risotto cooks, add to the pan a sprinkle of rosemary and the zest of half a waxed lemon. In a separate bowl, add egg yolk, cream, parmesan, and fresh lemon juice to create a "primrose emulsion". Stir this mixture into the pan until perfectly combined, turning the pale rice colour into a blonde shade. It's so simple, but tastes delicious. The resulting jam was less sweet than many of its shop-bought counterparts, and goes well with pancakes. Store any homemade jam in a clean jar in the fridge and eat within a month. The instructions are pretty basic it doesn’t, for instance, say how many portions the minimum amount of three cups equals. We found going by 60-90g of uncooked rice per person that three cups (450g) was more than enough for four to five. It cooks all kinds of rice, including wild rice. Although that should be cooked as a mix with basmati, as on its own it requires too much water. You can also use it to steam, cook porridge, bake cakes and slow cook, too. The first thing we noticed on getting it out of the box is how attractive it is, with a rose-gold exterior, neat, curved shape and white, easy-to-navigate, pressure-sensitive touch LED display.

The meatloaf turned out fine and was entirely cooked through, although the top could have been crispier – something you can only achieve in the oven and with sufficient drainage to the meat. Crucially, if you’re a fan of fancy rice then this one isn’t for you as it only cooks white rice, but it does cook it very well and was one of the simples to use with the best results. Let's start with the selection of rice. There are many varieties and some are more suitable than others for preparing risotto. Depending on the shape of the grain and the way it is cooked, the rice is divided into common, semi-fine, fine and superfine. The last two sets are characterized by larger and tapered grains (and a better hold in cooking) because they cook more slowly and remain more al dente, so they are ideal for cooking risotto. Arborio and Carnaroli rice are considered the best varieties. Then there’s also Vialone Nano, a good alternative to Carnaroli. And Volano, Roma, Baldo, Sant'Andrea… How to toast the rice for risotto The pre-set cooking settings installed on the Sage the Risotto Plus multi and slow cooker make everything from fluffy rice, to nutritious steamed veg and fish, and tender, slow-cooked casseroles easy. It even makes creamy risotto without having to stir. The smart functions integrated into the machine ensure you have optimum conditions for whatever you’re cooking. Simply add your ingredients and press the corresponding button on the base of the machine to get started.Melt a third of the butter in a frying pan over a medium–high heat. Fry the mushrooms with the garlic until they are golden brown and any watery juices have evaporated. Transfer to a plate and set aside.

Baking in a loaf tin, the fat has nowhere to go, so it simply sits on top of the meatloaf. Once out of the bread maker, I’d recommend that you pour out the fat – but be careful not to lose all of the glaze! Arborio rice is the traditional choice for risotto, and it's readily available in grocery stores and online. This medium-grain, high-starch rice becomes fantastically creamy when cooked, so it's ideal for risotto. The best Arborio substitutes are carnaroli and Vialone Nano. Both are high-starch varieties and commonly used in Italian kitchens for this dish. Farro and sushi rice will work in a pinch. But avoid long-grain rices, such as jasmine and basmati, because they won't become creamy when cooked. Why Restaurants Don't Use This Traditional Risotto Method The consistency I look for in a risotto is a soft, flowing mixture – like lava – with the individual grains of rice holding their shape and retaining a little bit of bite. The end of the cooking process is when you can stir in vegetables, seafood or mushrooms, which are usually cooked separately so they don’t overcook in the rice. Some bread makers, such as the Morphy Richards Homebake, include a program for making yoghurt. Since yoghurt-making programs tend to be at least five or six hours long, it’s unlikely any other setting on your breadmaker would be a suitable alternative. There’s nothing we don’t like about this fantastic rice cooker – apart from, perhaps, the price. That said, it is a hard-working, multi-functional machine. There are modes for steaming, slow cooking, cake baking, porridge and yoghurt making. We’d be willing to give up our slow cooker and steamer to find room for it on the worktop.

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One of the most delicious risotto recipes is sausage risotto. Make it sautéing a knob of butter with chopped shallot. Add the sausage in pieces (casings removed), and brown, stirring with a wooden spoon. Add the rice and toast it for a few minutes. Add red wine. Cook the rice, adding hot broth as it is absorbed. Once cooked, remove from heat and stir in more butter and parmesan cheese. Sauces and soups are an easy leap to make from jam. The machine will simply mix the ingredients while heating them, so you may need to puree the final contents at the end of the process for a smooth consistency, but chances are you’d have to do that with a sauce or soup cooked on the stove anyway. And then finally, beat in butter and Parmigiano-Reggiano to make the risotto extra rich and creamy – a final flourish called the "mantecatura". How much you add is up to you. Then, taste it and adjust the salt and pepper. And that’s it. Yet the eggs were entirely edible, if a little overcooked. As such, it’s a decent solution if you don’t have a pan or a stove handy, or need to make eggs for a large group of people.

A more unconventional way to make use of your “Bake” or “Cake” program is to bake a meatloaf. As with cake, you’re simply using your bread maker as an oven, so remember to remove the kneading blade. I used the following recipe, which originally comes from a Zojirushi bread maker manual. Still, doing it the traditional way is a safe bet for a delicious risotto: the rice grains all cook evenly and you don't walk away leaving it to burn or turn stodgy. But if you’re feeling experimental or if you’re in a rush, then give the no-stir method a try and see which you prefer.Slow Cook (low and high temperature) – for long slow cooking of casseroles and stews and tenderising tougher cuts of meat