Saffron Risotto with Blue Crab and Green Onion

In a small bowl, dissolve saffron in 1/2 cup broth and set aside. Set a heavy nonreactive saucepan over medium-high heat. Add half the butter and sauté onions until tender, about 3 minutes. Add rice, stir well to coat the grains, then continue stirring as you deglaze with the white wine. Add saffron broth, and then add the hot broth in stages as you stir. As you stir and broth is absorbed, add more to cover. When rice is tender and broth is absorbed (about 25 minutes), finish risotto with remaining whole butter.

In a separate sauté pan, heat whipping cream over medium-high and whisk frequently until slightly thickened, about 10 minutes. Add crab to the warm cream and reheat until hot. Season lightly with salt and pepper. Pour crab mixture over top of the risotto and top with fresh-grated cheese and chopped green onions.