Saffron Risotto with Blue Crab and Green Onion - Great Southern Restaurants

Ingredients

• 1 pound jumbo lump crabmeat
• 1 cup heavy whipping cream
• 1 cup finely chopped onions
• 1 cup Arborio rice
• 3-5 cups hot chicken broth
• 1/4 teaspoon saffron powder or crushed threads
• 1 cup freshly grated Pecorino Romano cheese
• 1/2 cup dry white wine
• 1/4 cup unsalted butter, divided
• 1/4 cup green onion, cut small
• Kosher salt to taste
• Cracked black pepper to taste