Chef Chris' Italian Fontina And Truffled Pecorino R

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.

kcal

Calories

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Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Chef Chris' Italian Fontina And Truffled Pecorino Romano Fondue

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions