Chef Chris' Italian Fontina And Truffled Pecorino Romano Fondue

• 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.

unsalted butter, mushrooms, shallots, white wine, cornstarch, pecorino romano, freshly ground black pepper, crusty, shrimp, lobster, artichokes, fennel batons, button mushrooms, potatoes, rotini

Taken from www.foodnetwork.com/recipes/emeril-lagasse/chef-chris-italian-fontina-and-truffled-pecorino-romano-fondue-recipe.html (may not work)