Chef Chris' Italian Fontina And Truffled Pecorino Romano Fondue

Total Time:
30 min
10 min
20 min

4 to 6 servings

  • 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.

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