The idea for this risotto came to me a few years ago when I was still living in Bologna. I wanted to combine the classic tradition of risotto with something different, using both meat and fish (which in Italy is not very common). The result was excellent: every time I prepare it, it is a success, both with Italians and friends from other countries. Crispy bacon goes well with the softness of the salmon and the sweetness of the pepper; saffron completes the whole and allows the risotto to become creamy.
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