Bayou la Batre Creamy Crab over Chorizo-Annatto Risotto - Great Southern Restaurants

Ingredients

• 1 pound jumbo lump crabmeat from Bayou la Batre
• 1 cup heavy whipping cream
• 1 teaspoon annatto seeds steeped in 1 cup hot chicken broth
• 1 pound chorizo sausage, sliced thin on a bias
• ¼ cup unsalted butter, divided
• 1 cup onions, chopped fine
• 1 cup Arborio rice
• ½ cup dry white wine
• 3-5 cups hot chicken broth
• 1 cup Pecorino Romano cheese, freshly grated
• ¼ cup scallions, cut small