Seafood and Leek Risotto - Lidia

Ingredients

• 1/2 teaspoon saffron threads
• 6 to 7 cups hot water
• 3 tablespoons extra-virgin olive oil
• 2 leeks, white and light-green parts, thinly sliced
• 1 small onion, finely chopped
• 1 small fennel bulb, trimmed, cored, and finely chopped, plus 1/2 cup chopped tender fronds
• 1 1/2 cups Arborio or other short-grain Italian rice
• 1/4 cup dry white wine
• Kosher salt
• 8 ounces medium-sized shrimp, peeled, deveined, tails removed, shrimp halved lengthwise
• 8 ounces sea scallops, side muscle or "foot" removed, scallops halved vertically if large
• 1/4 cup chopped fresh Italian parsley
• 2 tablespoons unsalted butter, cut into pieces