- 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
Kosher salt to taste
Cracked black pepper to taste