1. Bring the broth to a boil, then let it simmer.
2. Mix the heavy cream with 1/4 c. à thé of safran. Set aside.
3. In a large saucepan, heat 2 c. à soupe of oil and 1 c. à soupe of butter. Add the mushrooms and cook them for about 3 minutes, until they are tender.
4. Add scallops and mix them with the mushrooms. Add 1/4 T. of wine, bring to a boil and cook for 3 more minutes. Pour the liquid from the saucepan into the cream and saffron mixture. Set aside the scallops and mushrooms.
5. In a large, thick-bottomed saucepan, heat 2 c. à soupe of oil over medium heat. Add the shallots and cook, stirring, until they are tender. Add the rice and cook, stirring, for 2 minutes. Add the remaining wine.
6. When the liquid has been absorbed, add 1/2 T. of broth and continue cooking, stirring, until the liquid is absorbed. Continue adding broth, 1/2 T. at a time, stirring constantly, waiting for it to be absorbed before adding more.
7. After about 15 minutes, when the rice is not yet cooked, add the scallop juice and cream. Add 1/2 T. of broth at a time, stirring, until the rice is ready, creamy but still al dente.
8. Remove from heat, and add the parsley, scallop and mushroom mixture, salt, pepper, and remaining saffron. Serve immediately.