In the same pan where you cooked the salmon and bacon, saute ? lb of finely cut shallots.
Now, raise the heat and toast the rice for 3 or 4 minutes until it is golden and translucent.
Add the peppers, the cooking liquid retained from the salmon and abundant vegetable stock (enough to just cover the rice).
At the start of the boil, lower the heat slightly.
The rice should simmer steadily. Keep cooking for about 12-15 minutes.
If, during cooking, the risotto were to result too dry, add more piping hot vegetable stock.
Once finished cooking, add the salmon, bacon, finely chopped parsley and pepper, and adjust the seasoning.
Turn off the heat and immediately add 4 tablespoon of butter taken straight from the fridge and the saffron dilute in 1 tablespoon of water.
Stir in for a few minutes until creamy.
Cover the risotto and let stand for 3-4 minutes before serving.