Directions

1. Pour stock into a medium saucepan set over medium heat.
2. Working in another medium saucepan, add the olive oil and place the pan over medium high heat.
3. Once the oil begins to shimmer, add the onions and sweat until the onions become translucent.
4. Add the garlic and the Arborio rice and stir to begin to cook the garlic and coat the Arborio rice with the oil. (about 2 minutes)
5. Add the wine and continue to cook and stir until the wine is completely evaporated.
6. Next, begin ladling in 1 cup of stock at a time, stirring as you add the stock. Continue doing this until the stock is absorbed. This will take about 20-25 minutes. You will need to add stock, stir, and then continue this process until the rice is almost cooked through.
7. Now, lower the heat to a simmer and add 1 cup of the Rao’s Alfredo sauce.
8. The mixture should be creamy and not soupy. If your risotto is to tight, add little bit more Rao’s Alfredo until it is luscious.
9. Remove the pot from the heat and stir in half of the Sterlet Caviar.
10. Arrange the Risotto on a warm serving platter or shallow bowl.
11. Garnish with the remaining caviar.
12. Garnish with the basil and parsley, and serve.