For the risotto: In a saucepan, bring the chicken stock to a simmer over medium-low heat.
In a large saucepan, cook the shallots and leek in 1 tablespoon oil over medium-low heat, stirring, until softened, for about 5 minutes. Add the rice, stirring until each grain is coated with oil. Add about 3/4 cup of the simmering stock and cook over medium-high heat, stirring constantly, until the stock is absorbed. Continue adding the stock, 3/4 cup at a time, still stirring constantly and letting each batch be absorbed before adding the next. Reduce the heat to moderate if necessary to keep the risotto at a simmer. Continue adding the stock in the same manner until the rice is tender and creamy looking but still al dente, about 20 minutes.
Reduce the heat to low, add the butter, Parmigiano-Reggiano cheese, spinach, and green peas. Season with salt and pepper. Mix well. Remove from heat and keep warm.
For the sauteed rock shrimp and mushrooms: In a heavy-bottom frying pan, heat the oil and saute the mushrooms for 3 minutes. Add the shrimp and continue sauteing for 3 to 4 minutes. Melt in the butter, season with salt and pepper and set aside.
Serve the risotto with the sauteed rock shrimp and mushrooms. Garnish with parsley, chive and a few dollops of ricotta cheese.