Risotto with Salmon Skewers
Cut the salmon into large cubes (about 3x3 cm) (approximately 1 inch).
Rinse bell peppers, cut in half, remove seeds and cut into about 3 cm pieces (approximately 1 inch). Peel onion and cut into thick slices. Add vegetables alternately with salmon pieces on four wooden skewers.
Soak saffron in a small amount of warm water.
Bring broth to a boil in a small pot, then reduce heat and keep warm. Heat oil in a pot over medium heat and sauté rice briefly. Add white wine and cook, stirring, until evaporated. Ladle in about 150 ml (approximately 3/4 cup) of hot broth and cook, stirring frequently, until almost all liquid is absorbed. Continue to add broth in this manner and cook until rice is al dente, about 20 minutes, stirring frequently. Stir in Parmesan, season with salt and pepper and remove from heat.
Season salmon skewers with salt and pepper, cook in 2 tablespoons olive oil on all sides a total of about 8 minutes. Serve risotto topped with a skewer.