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.
Risotto alla Cucamonga Recipe: https://whatscookingamerica.net/karencalanchini/risottocucamonga.htm