I’m not brilliant with technology. It doesn’t come as naturally to me as it does to others. Mr NQN has to literally put an item in front of me and stand over me while I whimper and whinge and hit buttons like a petulant child learning coordination. Sometimes I doth resist too much and find myself doing silly things. Once he tried to get me to use the iPad calendar function.
“It’s setting everything in the wrong time zone! It set my lunch date for 2am” I wailed after putting in an entire month’s worth of appointments.
“Calm down” he said.
“Forget it, I don’t want it” I said and I may have even stomped off in a pouty tantrum. After that I was still resistant. I had an appointment with my beautician who is so sought after that I need to book her 3-4 months in advance. So I did what any slightly technology inept person would. The next time I was in her salon and we needed to make appointment I fished out my large paper desk calendar from my bag much to her alarm and we coordinated dates. Luckily large bags are in fashion and I can bring large desk calendars with me. But I did see his point. I would need to be more at one with technology.
I had the new Breville Fast Slow Cooker sitting in the apartment for weeks before I dared go near it. It was sent to me from the nice people at Breville and whilst I loved the idea of it, I was too busy and phobic to first open it. Until I came across a recipe that I wanted to make in it. Then I couldn’t rip open the packaging fast enough. I first saw the recipe for risotto bolognese on Claire’s lovely site where she baked it in the oven I knew that I would just have to make it. My adopted mum Barbara in the US then made it also after having seen it on Claire’s site and I was just waiting for the right moment to do it. Instead of doing it in an oven I wanted to test it out in the Fast Slow Cooker. Last year, slow cookers were incredibly popular which if I can brutally honest, didn’t quite understand. I love pressure cookers which cook things in a quarter of the time.
I recall hearing a joke about the late Elizabeth Taylor (RIP) from Joan Rivers saying that she was the only person that told a microwave to hurry up. Well I do that too and the idea of waiting 6 or 8 hours for food to be made while smelling its delicious aroma was too much for me. The slow cooker isn’t really aimed at me as I work from home and I do understand the idea of having a lovely meal waiting for your when you get home after a day at work. But for me I used one a couple of times and then gave it to my mother. I also just don’t like having appliances on while I am out of the house.
The pressure cooker however was just my sort of thing. Cooking something in a quarter of the time appealed to me enormously. I know that people are frightened of pressure cookers and to be honest I am still quite jittery but I’ve never had an accident using mine (touches wood) and neither has my mother who adores hers. So I thought what better recipe to try this on that the risotto bolognese as risottos work well in both a slow and a fast cooker. I didn’t use risotto rice but instead used Arroz Cebolla which is a Spanish paella rice that I was sent in a Spanish hamper from Emirates Airlines to publicise their new Madrid route. It’s not a risotto rice but it would have to do.
When the pressure cooker has done its job (and to see a comprehensive review of the cooker please read below) it looked like it wasn’t ready as the liquid was all pooled at the top but once I stirred it around and allowed it to cool a little I tried it. My god it was good. The sauce was creamy and flavoursome, it wasn’t too dry and the rice was perfectly cooked. Even the risotto hater Mr NQN scoffed his share and went back for more and more. This is the kind of dish that I would imagine entire families loving. There were a few browned rice pieces on the base which came off easily and truth be told I love these slightly crunchy bits.
Buoyed by the success of the pressure cooked version I then tried the slow cooker version. This of course tested my patience more than Mr NQN’s messiness ever could. By the end of the six hours I was chomping at the bit having being tempted by the aromas for hours. The texture of the rice was also softer almost like a congee and perhaps cooking this for a shorter amount of time might have been better (although there is only a choice of 6 or 8 hours). Out of the two I preferred the pressure cooked version but if you’re in the mood for ultra soft comfort food (or even baby food) the slow cooker version might suit. But do try this wonderfully comforting recipe whether it be cooked in the oven or slow or fast cooker as it’s moreishly good and rib sticking with the seasoned soft mince and thickly sauced rice. Just the perfect meal for this sudden onset of Winter!
So tell me Dear Reader, do you prefer slow or pressure cookers? Dutch ovens? Or something else?
Risotto Bolognese
Adapted from Claire K Creations, originally from Nigella Kitchen
- 1 onion
- 1 carrot
- 1 stick of celery
- 1 clove garlic
- 75g bacon
- 4 anchovy fillets (I used white anchovies)
- 1 tablespoon oil
- 250g/half a pound minced beef
- 1/2 cup red wine
- 250g risotto rice (I used paella rice, naughty!)
- 400g diced tomatoes
- 1 tablespoon tomato paste
- 2 tablespoons milk
- 6 cups beef stock
- 2 bay leaves
- salt and black pepper to season
Using the Breville Fast Slow Cooker as a pressure cooker:
There are some basic rules to using pressure cookers:
- Make sure the silicon seal is in good condition and attached properly
-Do not move the pressure cooker while it is cooking
- Ensure that the valve is set to release steam while it is cooking
Pressure cooker risotto
The Breville Fast Slow cooker ($199) is easy enough to use. I don’t like equipment that you have to do too much to when you take it out of a box (putting together Ikea furniture is solely Mr NQN’s domain) and this is pretty much push in the plug and go. The non stick insert allows you to sear meat and vegetables before they are slow or fast cooked which is handy and there’s also a steamer insert and steamer setting should you want to. And the interesting part is that this 6 litre cooker actually the same price as their 7 litre slow cooker ($199) by itself which begs the question why would someone buy a slow cooker if they can get a slow and fast cooker together. Apparently they know that people are scared of pressure cookers.
The first day I ran out of time to make this in a slow cooker in time for the best light for photographs so I started off pressure cooking the risotto. The searing was easy and the instructions easy to follow. It’s pretty much sear everything and then add the liquid and rice and then put the lid on and press function, the time you wanted and then start (which is also the cancel button). One important thing that I found a bit ambiguous in the instructions was a vital one which was make sure that the valve is set to release steam. Now from looking at the picture and instruction book the only hint was the arrow that was going anti clockwise. I moved it anti clockwise but I wasn’t sure how far and so a little worried I turned it on and set it to cook for 12 minutes and then left the kitchen taking all my valuables in tow just in case…
It seemed to work and over the next 12 minutes I heard some steam hissing from the pressure cooker and everything seemed to be in order. However it does take some time to get up to the steaming level so you will wait about 10 minutes or so and then the 12 minute count down will begin. One thing that I did notice however on subsequent uses is that it is possible to use the pressure cooker without the timer. That is, I thought I set the timer but I forgot to hit start as I was busy talking on the phone. However the pressure cooker started working and it was only when I thought that the time was up that I wandered back into the kitchen only to see that the timer hadn’t started but the pressure cooker had started. That seemed a bit strange and really not how you want it to be.
I heard a beep and my risotto was ready. I wasn’t sure what to do now-did I let enough steam escape already? There was a steam release button which I pressed which made the valve release a tiny more amount of steam. Just in case I waited another 10 minutes to let it settle down before opening the lid. I stirred it around and voila, it was ready!
Instructions for pressure cooker risotto bolognese:
1. In a food processor blend the onion, carrot, celery, garlic, bacon and anchovy until chopped finely-you can even take this towards a paste too. Heat the searing insert and once hot add the oil and cook it until soft for five minutes. You can also set it to sear for five minutes while you stir it.
2. Add the mince and brown it by breaking it up as you brown it. Add the wine, tomatoes, tomato paste, milk, stock, rice (I didn’t wash the rice before putting it in as I wanted to give it extra starch) and bay leaves. Set it to pressure cook for 12 minutes (or 10 minutes if you want more sauce). Ensure that all pressure is release by pressing release steam button. Remove lid and season with salt and pepper.
Using the Breville Fast Slow Cooker as a slow cooker:
The next day I tried it out with the slow cooker function. The night before I had already prepped the soffritto base and had it all ready to sear by the time I started at 10am (a girl needs a cup of tea and to check her emails before doing anything like this). I seared the vegetables and meat and used the same amount of ingredients. I had removed the silicon seal and washed it the previous day so I put it back in and put the lid back on. The lid wouldn’t go on and the slow cooker started beeping at me insistently. I went back to the instruction booklet and saw that I needed to put the silicon seal with the arrows facing up and if it wasn’t inserted properly the lid wouldn’t fit and beeping would ensue.
Countdown, 15 minutes!
I was quite glad of this safety precaution as it’s not such a big issue for a slow cooker but the seal is very important for when you are pressure cooking and it’s not immediately obvious when you’re putting the seal back into the lid as it fits both right way up and the wrong way up. I then set the slow cooker to cook for six hours and waited and waited. “Hurry up!” I said to it. The aroma was tempting me like a pair of the latest sparkly Louboutins and I had to stop myself from opening it up and peeking inside. “Damn you slow cooker! If I had made you using the fast cooker setting I would be eating it by now!” Yes I talk to myself and my appliances a lot. Another result of working from home by yourself.
One thing that some people may not like is not having a glass lid so that you can see how the food is progressing. Here it has a metal lid and it was only after the first hour when the time changed from saying 6 hours to read 5 hours remaining that I knew that it was working. I think a count down for the minutes rather than just the hours or some sort of indication that the slow cooker has started cooking would be a good idea.
After six hours of inhaling delicious aromas I opened up the slow cooker. The mince has come to the top and rice was a bed underneath. The rice having been slow cooked also had not stuck to the bottom. It did look quite different to the pressure cooked risotto. The pressure cooker risotto was more vivid orangey red in colour whereas the colour for the slow cooked version was paler and more washed out in colour.
In terms of price, there are much less expensive slow cookers and fast cookers on the market so it depends on what you’re willing to spend. Slow cookers start at around $50 by themselves and pressure cookers start around $80 but of course with this you get the both in one plus a steamer and the searing function. I preferred this pressure cooker to my mother’s as there were more indicators and safety catches although there was the ambiguity with the valve that I experienced which I am told they are now going to change in the design.
Instructions for slow cooker risotto bolognese:
The seals and pressure valves aren’t relevant for the slow cooker. I used the exact same recipe and cooked it for 6 hours as that was the shortest period of time specified. The rice was a little too soft for me so I’d recommend perhaps cooking it for 4 hours.
Summary of the Breville Fast Slow Cooker – $199
Pros:
-Being able to sear in the same pot as you cook so less dishes
-LED display makes it very easy and precise with cooking times
-Some safety catches such as the one with the silicon seal
-You get the two cookers in one so it requires less space
-Very easy to work and close and open
Cons:
-The steam release valve is ambiguous for such an important function (this will be fixed in later models)
-You can’t tell whether the slow cooker is working until an hour has elapsed and the time changes
-The cooker can work independently of the timer
-No glass lid to see how food is progressing (slow cookers usually have glass lids)
Slow cooker risotto
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81 Comments | Add your own
That recipe sounds fantastic! I love the idea.
An interesting review.
Cheers,
Rosa
I just attended a cooking class where we were taught to use a pressure cooker. Before that, I’d never used one, but I love the idea of cooking things so quickly. Slow cookers don’t appeal to me, and I don’t know why but I’ve never been inspired to try using one. Either way, this must have smelled divine as it cooked!
I am loving my slow cooker at the moment – but I have the best of both worlds – the slow cooker and the Thermomix – will have to try this recipe in “Thermie”!! Looks like something “The Darlings” would like!
I’m so happy you loved this meal as much as I did. Makes me want to make it again soon. xoxo Mum
Cool – I am glad that you did this experiment, as I am never sure what to use. I like the colour of the pressure cooker version better. I don’t have a preference for cooking with one or the other – I only own a slow cooker
I’ve never used either! I tend to stick food in my le creuset (love) and slow cook it in the oven. One of these is great to leave on during the day if you’re out though. & I have never tried a bolognese risotto – wow, YUM.
Heidi xo
Thank you for the review, I had been wondering about these machines.
I love slow cooked food, but I was never enamoured with the results from slow cookers. Nothing seems to beat the result from using a cast iron pot. There’s something about the interaction of the cast iron with the food, like it gets more caramelised and concentrated. Slow cooker food seems pallid and watery in comparison.
Anyway, that chef on Masterchef last night loved the pressure cooker. I’d imagine there would be something exciting about producing tender, slow cooked food in an instant.
wow this looks great and easy for a busy work day
I dont have either! But I can definitely see the benefits – maybe I should look into getting one – particularly as we both work full time!
Your risotto bolognese looks fabulous.
I don’t own a pressure cooker or slow cooker, but I do own a rice cooker, and always make my risottos in that.
I absolutely LOVE my slow cooker. Working three jobs leaves me with little time for cooking so I LOVE coming home to the scent of pulled pork, beef stew, or Mexican chicken simmering in my slow cooker.
I don’t get the appeal of the slow cooker. They are very big in mum-land, I know, but I don’t get the point of having something going for so long when I have a cast iron dish and an oven sitting there doing the same thing! Also how many casseroles can you have in 1 week? Happy to be enlightened, but not with apricot chicken. I’m not going to gym anymore, so if it weren’t for risottos I’d never use my biceps…
Both methods seem to produce a fine result but I don’t think you can go past the perfection of a hand-stirred creamy Risotto where the rice still mantains an al dente centre.
So glad you wrote this post as I’ve been thinking of buying this appliance myself…I’ve never had a pressure cooker cause I think my mum had an explosion once when I was growing up, but she did have a slow cooker and used it extensively for beans and things like that.
Love the slow cooker on a wintery day – although I always end up eating dinner at 4.30pm when I get home because I can’t wait any longer!
I have never cooked using a pressure cooker, and the thought of using one gives me the jitters. When I was growing up and pressure cookers we the new in thing there was many a story from the kids at school of coming home only to find that the lid had blown off and their Mothers were busy cleaning the ceiling of the kitchen. I have a slow cooker and use it quite often, but I do agree it is a bit mean having to smell the wonderful aromas all day.
Looks like a delish risotto. I’d never thought to process the soffrito ingredients… clever
i love my slow cooker, the house wafting with the aromas of dinner when you arrive home from work….
i have never used a pressure cooker.
This recipe sounds interesting.
Hehe I felt like I was reading about myself re technology.I’m so impatient too so it doesnt help. Pete is the master of all things electronic and technical in our household. This risotto sounds amazing. I will have to try this one. Thanks for the great post
So is it like a pressure cooker? I used a slow cooker at home to make chinese desserts when i don’t have the time to look after it…however, it does make the house smell like desserts
I have a cheap slow cooker, and love it. Like the idea of throwing a few things in it in the morning, and of all sorts of goodness being made while I’m doing whatever else I need to do. The result is always delicious and I find the intoxicating smells throughout the day part of the experience. Have never used a pressure cooker; bit scared of them since my life was once like that!
I’m laughing my head off at this very interesting blog – ‘Fast slow cooker’ – Now I’ve heard the proverbial everything!
! Well, I am quite an ‘expert’ on risottos, I’m told – they take all of 20 minutes to prepare in a heavy pan, smell delicious during cooking and are a relaxing occupation at the end of the day. And, like Heidi, I do a lot of ‘slow’ (to me ‘normal’) cooking in a Creuset pot – everyone coming in during the day commenting on the salivating aromas! If you love cooking – why hurry it? If you go to work – cook the dish overnight, or, if you take care, nothing much can go wrong by leaving a covered pot in the slowest of ovens! Why pay out good money for another appliance to clutter up your kitchen shelves/cupboards?
Oh, I’m still happy with paper diaries too! Oddbod? So?
!
I think you’ve just tipped me over the edge – off to buy a pressure cooker!
S-L-O-W and steady, wins the race for me, TRUE!
Breville slow cooker is the way to go for me too!
Practically cooks itself, healthy and nutritious meals on the day!
Plus I cook with it in my own special ingredients way! WHOO HOO!
I have a slow cooker, a pressure cooker (old fashioned non-electronic stovetop type) and a le creuset casserole dish. I use them interchangeably on many of the same recipes (pea & ham soup, lamb shanks, oxtail stew, etc.) depending on my schedule at the time, will I be working from home, how much time will I have to get dinner on the table, will I be popping off to the gym or postoffice in the middle of the process.
I have a wonderful little booklet from one of those foodie magazines a couple of years ago that gives a recipe and then has 4 different boxes underneath for how you adjust the recipe for a pressure cooker, slow cooker, in the oven, or stove top – really fabulous!
I have already homemade and frozen bolognaise sauce in the freezer and will give using it as the base for a pressure cooker rissotto a go. Will just add stock and arborio rice and the defrosted bolognaise sauce to the pressure cooker, not sure of the proportions or if it will work out – but thanks for the inspiration Lorraine!
The pressure cooked risotto does look more appealing. I love pressure cookers too. They even make plain steamed rice taste better and you always get the lovely brown bits at the bottom!
Looks delicious and great for this cold weather too than the usual spag bol
I think I would stick to the traditional way of cooking it though.
Clearly you need the ultimate expensive kitchen gadget which saves time, though empties your wallet – the Thermomix. I’ve resisted it as I love a kitchen gadget but have a cupboard full of the ones I use, which are all replaced by the Thermomix. There’s a kids cooking show on TV at 4pm which is even using them now!! I’d love to know what you think of it if you get to test one.
Thanks for the informative review. I can’t decide whether I want a slow or a fast cooker but you’re convincing me to go with fast.
My mum loves her pressure cooker too and uses it a lot.
Its interesting to see the difference in the colour and texture of the final result. I think the pressure cooker seems to win out there.
I love my slow cooker, it is so handy year round. And I just received the pressure cooker I bought online so now I am looking forward to making your recipe this weekend with it – great timing!
I don’t have either but I’ve been thinking of getting a pressure cooker. I also don’t like the thought of having the slow cooker on while I’m at work.
I have childhood memories of Mum’s pea & ham soup made in the pressure cooker – soooooo good and so simple! No explosive accidents that I can remember
This looks delicious! I love my slow cooker, makes it so easy to prepare meals with a little one. Definitely trying this out.
I have a slow cooker at home and actually use it quite a lot (especially in winter) but I have thought about getting a pressure cooker.
Mum has one of those old school accident-waiting-to-happen tin things and although its never blown up, it always use to scare me as a child. I use to think fo them a quite naf but have seen a lot of recipes about using them so might give it a go.
I’d say the 2in1 would be better for a newbie like me.
Thanks for the post Lorraine
My husband makes fun of me all the time, too, because I’m always whining that I HATE technology. ‘Course, he works in IT, so he’s not very sympathetic. Hah! Now, pressure cookers have always frightened me. My Dad used to use one when I was a kid. I remember it hissing on the stove, and me thinking it would blow up any second. I know they’re perfectly safe, but I still harbor that fear to this day. Anthony Bourdain apparently is as wimpy around them as me, too. So, at least I’m in good company.
The dish looks great!
Also not a fan of slow cookers, just don’t understand the appeal. However, this cooker sounds great. I’ll keep it in mind.
Thanks so much for mention Lorraine. I’m glad you liked it.
I’ve since made it with my regular (much healthier) bolognese sauce and it’s just as good. It’s my new favourite!
I think it’s fantastic that you did a pros and cons list – really helps, although after my Vita-Mix there’s no way I can justify another appliance purchase for quite some time
That looks very comforting, thank you NQN!
I am in the market for this!!!
I don’t have either of these appliances. I just make my risotto the traditional way.
Interesting review! What a cool machine. Love the sound (and look) of a risotto bolognese.
I’ve never used a pressure cooker, but I love our slow cooker. Although I would never leave it on if I weren’t home – it’s usually a Sunday appliance
I have a pressure cooker and am extremely nervous about using it – consequently it rarely comes out of the pantry.
The pressure cooked version of this looks so much more appetising than the slow cooked one that I might just risk life and limb and give it a go.
Oh these scare me – like you it makes me very nervous to leave any appliances on when I’m out of the house… Looks like a nice and comforting dish though!
give me a pressure cooker any day – I too have to stop myself drumming my fingers impatiently while the microwave works its magic – I love the idea of coming home to dinner all prepared but who has time to prepare it before you leave home – more realistic for me is to make it the night before
Wow I wouldn’t even think of using the pressure cooker for risotto, sounds like a great idea though. I love my pressure cooker and it makes everything taste so great cause the flavours are so intense.
When you live in a country that has a great cuisine you get set in your ways and tend to stick to the very traditional because there is so much good to be found in it. Risotto alla bolognese is one of those recipes that just doesn’t exist in Italian cuisine and many an Italian would probably be shocked. I admit I was a little weirded out when I read the title. Now that I have seen the pictures I am thinking: a) why has nobody ever thought of risotto alla bolognese? It is such a small step from pasta alla bolognese. b) This looks absolutely delicious, I must try it.
Sounds like a great recipe! Getting hungry here…
I am about to buy my first slow cooked but I will mostly use it to slow cook meat (like pulled pork) because it uses less power than the oven.
Hahaha I’m impatient as hell as well and sometimes tell the microwave to hurry up when it’s just gonna be on for ONE MINUTE lol. I think I’m a pressure cooker kinda gal. I love the idea of bolognese risotto, mainly also cos it just looks like bolognese meat sauce!
V. entertaining product review L. I have the ‘giant’ Breville slow cooker and do use it a lot but I agree that casseroles don’t have the same intensity of flavour as those booked in a cast iron pot in the oven (v. important when doing Beef Bourguinon).
I’ve been keen on the idea of pressure cookers after I saw on a blog that you can use it to turn a can of condensed milk into a can of caramel. I’ll be putting it on my wish list.
This looks delicious! I got a slow cooker last year. I never thought I would use one till I had little kids – it really suits to cook dinner earlier in the day. You can make all sorts of different things all year round, not just stews, like this recipe!
I found this review really helpful and so much more engaging than an ‘expert’ telling me why I should buy one. I admit to being scared of a pressure cooker, but I love the idea of 2 appliances in 1. I usually cook slowly in castiron pots, but if Heston uses a pressure cooker for his stocks, then maybe it’s time for me to give it a try too.
I also love paper diaries and calenders and have 2 diaries going at a time, and heaps of notepads.
Slow cookers never caught on here. Every one I know has a pressure cooker and uses it daily. Love my pressure cooker would be lost without it.
In answer to Nuts about food,I’m perplexed at your statement, I’m Italian and always make Risotto alla Bolognese especially when I need to make dinner in a hurry.I usually make a large batch of Bolognaise sauce , use what I need that day and freeze the remainder in ‘dinner’ size containers. When I’m rushed or have been out all day, I’ll make up the tastiest risotto, all done in 20 minutes! Another hint and added bonus, any leftover risotto can be made up the following day into Suppli (Roman)or Arancini as they are called in Southern Italy.
Yayy! We’ve just been given a slow cooker as a present! I’m gonna try this out!
~I LOOOOOOOOOVE the texture of Risotto. It reminds me of poletta for some reason, and polenta reminds me of my chilhood.
Any Who. this looks devinely devine. I want some NOW. xxXX
I have a slow cooker but I’ve been dying to get a pressure cooker…it makes long meals so easy! Love how this delicious sauce can be made either way!
I loved this review Lorraine, I sneakily read it yesterday on my phone, so much better when you’ve done your pros & cons list & went for it anyways. I’m tempted just to make stocks, I’ve not thought of that. I’ve got vague memories of Mom using a pressure cooker, but haven’t actually used one. Must check ‘em out, anything to save time & its my type of appliance
Oh I am bookmarking this! We were just given a pressure cooker as a wedding present and I can’t wait to give it a whirl…I must admit it does scare me slightly but I’m sure it will be fine!
Dutch oven. Bwaaaa haaaa haaaaaa!
I am terrified of pressure cookers and adore my slow cooker. But love the idea of cooking risotto in a short amount of time without the endless stirring.
Lorraine, I must admit I am not big on slow cookers. And, I’m a little scared of pressure cookers too. But this recipe looks outrageous and I’ll just trust my cast iron dutch oven for it. I’m not one to use a slow cooker and leave the house, or do it overnight. I tried that once and the smell of food kept me up all night.
I love this fast/slow cooker having had mine now for a few months and agree with all the pros/cons.
Love this recipe, had no idea it would cook risotto, can’t wait to try it out! Thank you!
great topic, I absolutely love my slow cooker, actually have 2 for different sizes. They are so tasty and tender, and so easy to come home to. Can’t understand anyone who doesn’t like them. Oh, and I’m not a mum, just a busy person. Even on a weekend they are perfect to cook a slow meal and maybe some to freeze for a busy week.
Pressure cookers do petrify me, product of my mum – she loved hers but used to shoo me out of the kitchen every time she would open the thing and I’d be waiting for an explosion!
Any ideas on how to make this yummy recipe just on a normal old slow cooker? Don’t have a fancy one that sears, would love some step by step slow cooker only instructions for a dummy
Thanks xxx
Hi Susie-you can definitely do this on a non searing slow cooker. You just sear everything in a frypan and transfer it over to the slow cooker to cook
Best of luck and enjoy! 
I’m desperate to get myself a new slow-cooker with the sear function as well as a pressure cooker and now I think you may have shown me what I need.
Not so sure about the pressure steam release problems so I might hold off, but I can’t wait to try this in a pressure cooker.
I know Marcella Hazan has a variation of it but Bolognese risotto! my Milanese cousins might find it sacrilegious . . . but tasty.
Well I have put all the ingredients into my slow cooker- Its smelling tasty already!
i’m all about the slow cooker, but both of these batches look amazing! fun experiment, lorraine!
I’m all for pressure cookers – it’s amazing how quickly it can cook soup!
Not ever contemplated making a risotto bolognese, and I wonder why – it sounds fab.
Thanks for your post. Looking forward to trying out the recipe on my new breville fast slow cook. Slow cooks are good to make chinese stewed soup/curries as the longer u cook the more flavor. My mum loves it.She saves time from switching it on before bed.
We bought a pressure cooker early this year at a sale and wonder how we went without it for the last 30 years.
Corned beef, pot roasts that just taste so yummy.
Brining is not popular in Australia, but pot roasting a chicken which has been brined for 24 hours sends our dinner guests into rapture.
Hey,
I also own the same fast/slow cooker and just thought I should point out that the picture you have demonstrating the positioning of the pressure valve is actually incorrect.
My fast slow cooker came with an instruction booklet insert that had the ‘correct’ way to position the valve. It should actually point in the opposite direction to the way you have it (towards the little black circle).
And yep, definitely agree that it is really bad that they didn’t make it absolutely clear given its importance!
Scott
Hi Scott- I tried it that way but it released way too much steam. Ithought that was for when you want to release steam at the end? Thanks for letting me know!
Odd. When I had mine in the position that you showed it let out all the steam…
The manual on their website is updated to include the correct placement on page 20 under step 6 and is here…http://www.breville.com.au/media/mediaappearance/11571/BPR200_IB.pdf
And p.s. I tried your recipe and it was delicious!
Hi Scott-Isn’t that funny, well I stand corrected then
Hi Scott and not Nigela, I have been looking at this Slow pressure cooker, can you give me some feedback on this cooker? are you both happy with it?
Thanks
Michelle
I asked the question before reading the pros and cons. Did they mention when the next version of this cooker will be on the market?
Thanks
Michelle
Hi Michelle-they didn’t mention that when they spoke to me but if you are interested, you could perhaps give them a call. I’m sure they’d be very happy to answer any questions
I will give them a call. I hope they fix the timer problem soon, I really would like to purchase one.
I will let you know how I go.
regards
Michelle.
Love the sound of this recipe and will have to try it! I have just bought the same pressure cooker, but wary to use it because I think a piece is missing! On the side of the handle, there is a hole where the “pressure indicator” is supposed to be… Is this the same on yours? (I think it’s part U on the diagram). Would you be able to do me a MASSIVE favour and email me a photo of the lid of your pressure cooker?! It would be greatly appreciated!! Thanks
Kirsty, I realise I’m a little late to the party, but I wondered the same thing about the “pressure indicator”.
It’s actually just a tiny little metal piece that sits inside the lid and moves minimally up and down (is very hard to tell what position it is in until you know what you’re looking for). Maybe try taking the lid off and move it up and down from underneath until you can tell.
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