Prepare risotto as directed
sub 3 cups of clam juice for the stock.
Leave out the butter and cheese.
In a shallow pan mince on shallot in a tablespoon of butter
and a 1/2 pound each of chopped cooked shrimp and lump crabmeat.
Cook until hot.
Place this into the risotto and a 1/2 cup of mascarpone salt and pepper to taste.
Ready to serve.
One can also add Tabasco sauce to heat things up to taste.