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Combine the chicken broth and saffron in a saucepan and bring to a boil. Cover and keep warm over low heat.
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Heat a stock pot over medium-high heat until warm (about 30 seconds). Add oil, butter, onions, and salt. Saute just until the onions turn translucent and are soft, about 8 to 10 minutes. Add the rice and cook, stirring frequently, for 4 minutes.
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Add 2 cups of the warm broth and the wine to cover the rice. Mix well. Bring to a gentle boil over low heat, and boil gently until the liquid is almost gone.
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Stir in 3 more cups of broth, stirring every 3 minutes, and simmer until the liquid is absorbed.
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Add 1 1/2 cups more broth, 1/2 cup every 3 to 4 minutes, to keep the rice mixture creamy.
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Continue to cook, stirring frequently, until the rice is cooked through but still a bit firm in the center, about 10 to 12 minutes. Stir in the shrimp and cook for 3 minutes. Stir in the scallops and cook for 3 minutes. Gently stir in the crab meat, asparagus, Parmesan cheese, and lemon zest. Adjust seasoning to taste. Serve immediately.