Strudelzuckerl with Risotto and Shrimp
For the Strudelzuckerl with risotto and shrimp, first cut the shallots and garlic into small cubes and sauté in 2 tablespoons of olive oil until translucent. Add the rice and butter and continue to fry until the butter has melted. Deglaze with the white wine. Pour the risotto with the soup. Use enough liquid so … Read more