Perfect every time.

2 chicken breasts, 125 g risotto rice, 250 g vegetable broth, ½ red bell pepper, 1/3 red chilli pepper (medium-hot), 1 small carrot, 1 onion, 1 tbs apple syrup, 1 tbs apple vinegar, 2 tbs olive oil, 10 g parmesan cheese freshly grated, ½ container saffron threads, 1 tbs Italian parsley, finely chopped, 1 branch thyme, 1 slice ginger, salt, pepper

Peel and chop the carrot and onion. Cube the bell pepper into ½ cubes. Seed the chilli and finely mince 1/3. Heat 1 tbs oil in a preheated pressure cooker. Brown the chicken, then remove from the pot and keep warm. Add the onion and carrot to pot and sweat until translucent. Add the rice and briefly sweat with the vegetables.
Deglaze with vegetable broth, then add the bell pepper, chilli and saffron. Set the  tripod and perforated inset over the risotto and place the chicken, ginger and thyme in it. Set the cooking display with traffic light function on level II (fast) and heat the pot over very hot heat. When the yellow ring is visible, reduce the heat. When the ring turns green, the cooking time starts (see below). According to instructions, let the pot cool down before opening. Add the parmesan, apple vinegar, and apple syrup to the risotto. Salt and pepper to taste. Slice the chicken and serve with the finished risotto. Garnish with parsley and serve.