Receta Chef Chris' Fontina And Truffled Pecorino Romano Fondue
by Global Cookbook

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	Raciónes: 6

Ingredientes

3/4 lb Fontina d'Aosta - (to 1) rind removed, and cut into small cubes - (abt 3 c.)
1 Tbsp. cornstarch
2 ounce Truffled Pecorino Romano - (to 4) grated Freshly-grnd black pepper to taste Crusty French or possibly 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 possibly sauteed Boiled new potatoes Boiled ziti, rotini, or possibly fusilli

In a medium, heavy-bottomed saucepan heat the butter over medium heat. Add in the mushrooms and cook, stirring often, till golden and most of their liquid has evaporated, about 5 min. Add in the shallots and cook till softened, about 1 minute. Add in 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 in the cheese-cornstarch mix 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 don't 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.