This outstanding risotto recipe and photo were was shared with my by Karen Calanchini, Food Stylist and Photographer, of Redding,
CA.
Despite the unusual name for this risotto dish, it is wonderful and a much easier way of making risotto. The sherry makes this risotto different from the traditional risotto
cooked with wine. It has a most appealing flavor.
This recipe has been slightly adapted from the 1963 cookbook, Favorite
Recipes of California Winemakers, by the Wine Advisory Boards of San
Francisco, California.
Risotto Alla Cucamonga Recipe
Recipe Type:
Risotto,
Rice,
Cheese
Yields:
4 to 6 servings
Prep time: 10 min
Cook time: 25 min
Ingredients:
1/4 cup butter
1 medium-size onion, finely chopped
1 cup regular white rice
1 (10.5-ounce) can beef consommé
1/4 cup California Sherry
3/4 cup chicken stock (either homemade or a good-quality store bought)
1/2 cup freshly-grated Parmesan-Reggiano cheese
Preparation:
In a large heavy 4-quart pan over medium heat, melt the butter; add onion and sauté for 1 to 2 minutes or until soft (be careful not to brown the onions).
Add the rice. Using a wooden spoon, stir approximately 2 to 3 minutes,
making sure all the grains are well coated (toasting the rice in melted butter keeps it
from getting mushy). Toasting the rice quickly heats up the grain's exterior.
Stir in consommé, sherry, and chicken stock. Bring just to a boil, then
lower heat and let simmer, covered, about 25 minutes or until all the liquid is
absorbed. Remove from heat.
Add the Parmesan cheese and gently mix together.
Serve immediately.
Makes 4 to 6 servings.
