Chef Chris' Italian Fontina And Truffled Pecorino Romano Fondue
- 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
- Possible Dipping Items:
- 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
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.
Recipe courtesy Emeril Lagasse, 2002