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Ingredients

• 4 cups chicken stock (32 ounces)
• A generous pinch of saffron (about 30 threads)
• 2 tablespoons extra virgin olive oil (EVOO)
• 3 slices good-quality bacon, finely chopped
• 1 small to medium onion, finely chopped
• 1 rib celery heart, finely chopped
• 1 fresh Fresno chili pepper, seeded and very finely chopped
• 2 large cloves garlic, finely chopped
• 2 tablespoons fresh thyme, finely chopped
• 1 1/2 cups arborio rice
• Salt and pepper
• 1/2 cup dry white wine
• 1/2 cup freshly grated Parmigiano Reggiano cheese
• 3 tablespoons butter
• 8 ounces crabmeat (from a plastic tub, not a can), picked over
• Old Bay seasoning
• Hot sauce

Description

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Rachael Ray