Chef Chris' Italian Fontina And Truffled Pecorino Romano Fondue

By KrissyW330

Recipe courtesy Emeril Lagasse, 2002

Ingredients

• 2 tablespoons unsalted butter
• 4 ounces fresh mushrooms, finely chopped
• 2 tablespoons minced shallots
• 1 cup dry white wine
• 3/4 to 1 pound Fontina d'Aosta, rind removed and cut into small cubes (about 3 cups)
• 1 tablespoon cornstarch
• 2 to 4 ounces Truffled Pecorino Romano, grated
• Freshly ground black pepper
• Crusty French or Italian bread, cut into cubes
• Cooked shrimp, peeled and deveined
• Cooked lobster, cut into bite-sized pieces
• Cooked baby artichokes
• Blanched asparagus spears
• Raw fennel batons
• Whole button mushrooms, raw or Sauteed
• Boiled new potatoes
• Boiled ziti, rotini, or fusilli

Preparation

Step 1

In a medium, heavy-bottomed saucepan melt the butter over medium heat. Add the mushrooms and cook, stirring often, until golden brown and most of their liquid has evaporated, about 5 minutes. Add the shallots and cook until softened, about 1 minute. Add the wine and bring to a simmer.

Reduce the heat to medium-low. In a medium bowl, combine the cubed fontina with the cornstarch and toss to mix well. Add the cheese-cornstarch mixture to the saucepan in 3 additions, stirring constantly and adding more cheese only as the previous batch has completely melted. Stir in the grated Truffled Pecorino Romano and allow the fondue to come to a bare simmer but do not allow to boil. Season with pepper and transfer to a fondue pot for serving.

Serve, with dipping items of choice, attractively arranged in separate bowls.