Heat a large skillet over medium heat, add olive oil, minced shallot and garlic. Cook until shallots are soft, about 5 minutes.
Add rice and toast for about a minute. Add wine and continue to cook for another minute until mixed well.
Add stock, about 2 cups at a time until the mixture boils and is absorbed by the rice, which will take about 30 minutes.
Add crab, butter and cream cheese and stir until mixed and just warmed through. Serve with fresh shaved parmigiano cheese on top.