Heat a casserole and soften the scallion in hot oil. Add the rice and roast it until it turns translucent, deglaze with the Acerbus beer and then continue the cooking process as you would do with a normal risotto, gradually adding the crayfish cream and broth to the risotto.
Halfway through the cooking process, add the washed freshwater crayfish. When the rice is almost cooked, add the broth, parsley, salt and pepper. Refine with extra virgin olive oil.
Serve with a clod of beer granita.