Best Fontina Fondue Recipes

QUICK FONTINA CHEESE FONDUE

Quick Fontina Cheese Fondue image

This recipe is similar to a one from a well-known food chain. But I find it to be richer and have more flavor depth. Serve it with chunks of bread, apples, and pears.

Provided by PRINCESSCOOK1

Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes

Time 36m

Yield 12

Number Of Ingredients 8

Ingredients

¼ cup butter
¼ cup all-purpose flour
⅓ cup dry white wine
½ teaspoon dry mustard
¼ teaspoon cayenne pepper
2 cups heavy whipping cream
½ cup chicken stock
2 cups shredded fontina cheese

Steps:

Melt butter in a saucepan over medium heat until a pinch of flour sprinkled into the oil will just begin to bubble. Whisk in flour to form a thick paste the consistency of cake frosting. Continue cooking, whisking constantly, until flour has turned golden and begins to smell like toast, about 20 minutes. Whisk in wine, mustard, and cayenne.
Mix heavy whipping cream into the flour-butter mixture; cook and stir until thickened, about 5 minutes. Add fontina cheese; stir until melted, about 1 minute. Transfer to a fondue pot.

Nutrition Facts : Calories 272.9 calories, Carbohydrate 3.7 g, Cholesterol 90.2 mg, Fat 25.5 g, Fiber 0.1 g, Protein 6.8 g, SaturatedFat 15.8 g, Sodium 258.7 mg, Sugar 0.5 g

FONTINA FONDUE

FONTINA FONDUE image

Categories Sauce Chicken Dinner

Yield 4

Number Of Ingredients 7

Ingredients

1 1/2 cups dry white wine, such as Pinot Grigio
2 large cloves garlic, minced
12 ounces (3 cups) shredded fontina cheese
4 ounces (1 cup) shredded Asiago or Parmesan cheese
2 tablespoons cornstarch
Dippers:
Brown cremini mushrooms, trimmed and halved; small cooked artichoke hearts, halved; red or gold cherry tomatoes; and/or bread sticks, broken into bite-size pieces

Steps:

In a fondue pot over medium heat, heat the wine and garlic until bubbles form. Toss the cheeses lightly with the cornstarch until evenly coated. Gradually add the cheeses to the pot, a handful at a time, stirring each time until the cheeses are completely melted. Serve with bowls of the vegetables and bread sticks to dip into the sauce. Variation: Tuscan Cheese Pesto Fondue; Prepare the Tuscan Cheese Fondue as directed above, then stir in 2 to 3 tablespoons Basil Pesto or a commercial pesto just before serving.

RISOTTO WITH FONTINA CHEESE FONDUE

RISOTTO WITH FONTINA CHEESE FONDUE image

Categories Cheese

Yield 4-6

Number Of Ingredients 13

Ingredients

For risotto
6 cups chicken stock
1 tablespoon extra-virgin olive oil
1 small onion, finely diced
2 cups Arborio rice
1/4 teaspoon saffron threads
2 tablespoons unsalted butter
6 tablespoons grated Parmesan cheese
1/2 cup white wine
Salt and freshly ground black pepper to taste
For cheese fondue
1 cup fontina cheese, cut into cubes
1 cup whole milk

Steps:

1.To make risotto: Bring the stock to a boil in a medium saucepan, then reduce the heat and keep at a bare simmer. 2. Warm the olive oil in a large, heavy saucepan over medium heat. Add the onion and wine and cook, stirring constantly with a wooden spoon until the onions are translucent and the white wine is reduced. Add the rice and cook, stirring for about 3 minutes, until every grain is coated with the liquid. 3. Add 1 cup of the chicken stock until the liquid is absorbed. Continue adding stock, about ½ cup at a time, stirring frequently and making sure all the liquid is absorbed before adding more stock. When half the stock has been added, add the saffron. Continue to add stock. Cook until the rice is tender and creamy, about 15 to 20 minutes. 4. Remove the pan from the heat, stir in the butter and Parmesan cheese and salt and pepper. 5.To make cheese fondue: In a medium pot, add the fontina cheese and milk and cook until cheese is melted. 6. To assemble: Place risotto in a serving dish and drizzle the melted cheese fondue on top. Serve immediately.