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 pancetta 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.