Cooking with my new Multi-Cooker!

It’s always fun to get a new kitchen tool or appliance and use it for the first time. After seeing a crazy multi-cooker in a Sur La Table catalog I decided I wanted to get one.  I’d been considering getting a rice cooker.  And I think I may be one of the only humans who doesn’t have a slow cooker so from time to time I’d consider get one of those as well.  So enter the Fagor Multi Cooker!  It’s a rice cooker, pressure cooker and slow cooker all in one!! 

Fagor came with a handy cook book with a few recipes and information on time/quantities of ingredients to use. One of the recipes that stood out to me was their “Never Fail Risotto” recipe.  And honestly when you say “never fail” it makes we want to test it, I don’t immediately believe!  Also I have made risotto on several occasions (see my favorite risotto to make here) and while it’s not difficult to make, it takes time and a LOT of stirring.  So you say I place all the ingredients into Fagor and push a button then come back to perfect risotto…I have to see this for myself!

Because I had made a big batch of ramen broth last week I decided to make ramen risotto. But the recipe below you can use any kind of stock, depending on your taste.

To start with I removed the lid of the multi-cooker and pressed the “brown” button. I added chopped bacon and let that cook and render the fat while I stirred occasionally.

Then I added shallot and rice. I stirred occasionally and let that cook for about 4 minutes.

I turned off the “brown” feature and added my broth.

I put the lid on and set the multi-cooker to 10 minutes of high pressure.

The multi-cooker beeped when it was done. If you don’t immediately turn the multi-cooker off it will switch into “warm” mode.  I released the pressure, which means a column of steam comes whistling out…Cheetoh ran from the kitchen when this happened….  Then I stirred in pulled pork, cilantro, green onions and pea shoots.

I scooped into bowls and since my risotto was made with ramen broth, I topped with a ramen egg, fish cakes and nori strips.

The Verdict: Would it be inappropriate to say I am falling in love with my multi-cooker??  Because that might actually be happening!  Wow, the risotto had the perfect consistency and was so tasty!!  And the best part is how easy/non hands on it was to make.  Also…the multi-cooker uses about half as much stock as making risotto the traditional way!! And even perhaps best clean-up is super easy and fast as well!  Looking forward to may more risottos in my Fagor!! 

Super Easy Multi-Cooker Risotto
  1. 3 strips of bacon, chopped
  2. 1 shallot, diced
  3. 1 cup of Arborio rice
  4. 2 cups of stock, such as chicken or vegetable, warmed
  5. ¼ cup white wine
  6. 1 cup of precooked chicken or pork, optional
  7. ¼ cup parmesan cheese, grated, optional
  8. Herbs, such as parsley, cilantro or chives, optional
  1. Turn on the multi-cooker’s “brown” setting. Place bacon in the multi-cooker (keep the lid off) and let the bacon cook, stirring occasionally for 5 minutes.
  2. Add shallots and rice to the bacon, stir and continue to cook 4 minutes.
  3. Turn off the “brown” setting. Add stock and wine to the multi-cooker. Place lid on, lock in place and ensure lid is in the “pressure” position. Set the multi-cooker to high pressure and set the time on the cooker to 10.
  4. Once the cooking is complete, remove lid after first releasing pressure, and stir in meat, cheese and herbs if using. Serve immediately.
  1. Serves 2
Cooking with Rosemary