Chef Chris' Italian Fontina And Truffled Pecorino Romano Fondue Recipe

Name: Chef Chris' Italian Fontina And Truffled Pecorino Romano Fondue
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
In a medium, heavy-bottomed saucepan melt the butter over medium heat.
2
Add the mushrooms and cook, stirring often, until golden brown and most of their liquid has evaporated, about 5 minutes.
3
Add the shallots and cook until softened, about 1 minute.
4
Add the wine and bring to a simmer.
5
Reduce the heat to medium-low.
6
In a medium bowl, combine the cubed fontina with the cornstarch and toss to mix well.
7
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.
8
Stir in the grated Truffled Pecorino Romano and allow the fondue to come to a bare simmer but do not allow to boil.
9
Season with pepper and transfer to a fondue pot for serving.
10
Serve, with dipping items of choice, attractively arranged in separate bowls.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 tablespoons unsalted butter, 4 ounces fresh mushrooms, finely chopped, 2 tablespoons minced shallots, 1 cup dry white wine, and more.

Yes, Chef Chris' Italian Fontina And Truffled Pecorino Romano Fondue falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chef Chris' Italian Fontina And Truffled Pecorino Romano Fondue

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