Heat the stock in a pan and leave ticking over on the side.
Finely dice the shallot and red chilli and sweat until softened.
Add the rice and cook coating the rice grains for 2-3 mins.
Add the wine and deglaze the pan and reduce until the wine evaporated.
Gradually add the stock a ladle at a time until the rice is just tender.
At this point add the crabmeat and warm through for a minute, then remove from the heat and Monte the butter and parmesan. Season and finish with coriander.