Heat the chicken stock in a pan over a low heat.
In a separate saucepan, melt the butter and gently sauté the shallots. Add the rice and, stirring continuously, cook for a few minutes. Add the white wine and cook until evaporated.
Start stirring in the hot stock, a ladleful at a time, adding the next ladleful only when most of the stock has been absorbed – don’t try to rush as time is of the essence for a really successful risotto: it should take at least 20 minutes to absorb the stock. The risotto is ready when it is creamy in texture but not chalky, and the grains still retain a little ‘bite’. You may not need all the stock, but it’s better to have it ready just in case.
When the risotto is nearly ready, and the stock is absorbed, stir in the brown shrimps and white crab meat, making sure they are fully warmed through. Finally stir in the petis pois, Parmesan and mascarpone together with the chilli and coriander. Season well with salt and freshly ground black pepper and allow to stand for a couple of minutes. A really good risotto should fall into the shape of the bowl when served, and not just stay in a solid lump.