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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

Possible Dipping Items:

• 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

Description

Food Network Invites You To Try This Chef Chris' Italian Fontina And Truffled Pecorino Romano Fondue Recipe From Emeril Lagasse.

Food Network