Despite the unusual name for this Risotto alla Cucamonga recipe, it is wonderful and a much easier way of making risotto. The sherry makes this dish different from the traditional risotto cooked with wine, but more like a pilaf. Whatever you want to call this dish, it is delicious! I am not sure, but I believe this dish is named after the California city of Rancho Cucamonga.
This outstanding Risotto alla Cucamonga recipe and photo were was shared with my by Karen Calanchini, Food Stylist and Photographer, of Redding, CA. This recipe has been slightly adapted from the 1963 cookbook, Favorite Recipes of California Winemakers, by the Wine Advisory Boards of San Francisco, California. This book features recipes from more than 200 dedicated vintners and their families who have have contributed more than 500 time-tested recipes.
Risotto alla Cucamonga Recipe:
Risotto alla Cucamonga Recipe
1/4 cup butter
1 medium-size onion, finely chopped
1 cup regular white rice
1 (10.5-ounce) can beef consomme
1/4 cup California Sherry
3/4 cup chicken stock (either homemade or a good-quality store bought)
1/2 cup freshly-grated parmesan Cheese (Parmesan-Reggiano cheese)
In a large heavy 4-quart pan over medium heat, melt the butter; add onion and saute 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 consomme, 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.
Makes 4 to 6 servings.