Risotto Fantasy

For 6 persons:

600 g of rice pilaf
6 imperial crayfishes
600 g of alive fruits of sea
6 little tomatoes
2 measures of olive oil
300 g of tips of large sparrows
100 g of butter
fish broth and pepper

In one pot the low edges to brown garlic and oil, to add the fruits of sea, the 6 crayfishes and tips of sparrows-grass with the tomatoes, to cover and to make to cook for 5 minutes. To remove the 6 imperial crayfishes and to add the rice pilaf. To cover all with the fish broth.
To make to cook for 7 minutes, and when the broth it has been dried up, to add one butter walnut. To amalgamate all and to arrange the plate with a imperial crayfishes and of the minced parsley.