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 that it reaches about 1-2 finger widths over the rice. Stir constantly until the rice has absorbed the liquid, repeat until the rice is tender. The rice should be very dry when finished. Let cool and mix with remaining ingredients.

Brush the strudel dough sheets with butter and place them on top of each other. Cut 10 x 5 cm rectangles from the dough. Put some of the risotto on the upper part, leaving about 2-3 cm space on the edges. Butter the dough again and roll it up. Press the ends together and butter the dough again. Bake in the preheated oven for about 20 minutes.

Remove the Strudelzuckerl with risotto and shrimp from the oven and let cool a little before serving.

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