Chef Chris' Fontina And Truffled Pecorino Romano Fondue

Recipe Ingredients

2 tablespoons	30ml	Unsalted butter
4 oz	113g	Fresh mushrooms - finely chopped
2 tablespoons	30ml	Minced shallots
1 cup	237ml	Dry white wine
3/4 lb	340g / 11oz	Fontina d'Aosta - (to 1) - rind removed,
		And cut into small cubes - (abt 3 cups)
1 tablespoon	15ml	Cornstarch
2 oz	56g	Truffled Pecorino Romano - (to 4) - grated
		Freshly-ground black pepper - to taste
		Possible Dipping Items
		Crusty French or Italian bread - cut into cubes
		Cooked shrimp - peeled, deveined
		Cooked lobster - cut bite size
		Cooked baby artichokes
		Blanched asparagus spears
		Raw fennel batons
		Whole button mushrooms - raw or sauteed
		Boiled new potatoes
		Boiled ziti, rotini, or fusilli

Recipe Instructions

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.

This recipe yields 4 to 6 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2C23) - from the TV FOOD NETWORK

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