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In a small saucepan bring the stock, saffron, and 1 cup water to a low boil. Lower the heat and keep warm. In a heavy skillet heat the oil over med heat. Add the bacon. Stir in the onion, celery, chili pepper, garlic, and thyme 2 min. Add the rice and stir for 1 min. Season with salt and pepper. Add the wine and cook until evaporated. Add the saffron stock a little at a time. Stir frequently until creamy about 18 min. stir in the cheese and butter. In a bowl. Season crabmeat. Remove the risotto from the heat and gently stir in the crab.
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