Chef Chris' Italian Fontina And Truffled Pecorino Romano Fondue (Emeril Lagasse) |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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 |
Directions:
1. 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.
2. 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.
3. Serve, with dipping items of choice, attractively arranged in separate bowls.
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