ITALIAN FONTINA RECIPES

Steps:

• Preheat the oven to 400 degrees F. Butter a 9 by 13-inch baking dish.
• Bring the chicken broth to a boil over medium-high heat in a medium saucepan. Add the orzo and cook until almost tender, about 7 minutes. Pour the orzo and the broth into a large bowl. Set aside.
• Meanwhile, melt the butter over medium heat in a medium skillet. Add the onions and saute until tender, about 3 minutes. Add the mushrooms and continue to saute until the mushrooms are beginning to turn golden around the edges, about 7 minutes. Add the Marsala. Scrape the brown bits off the bottom of the pan and cook until the Marsala has reduced by half, about 5 minutes. Add the mushroom mixture to the orzo in the large bowl. Add the cream, fontina, mozzarella, peas, salt, and pepper. Stir to combine. Pour the mixture into the prepared baking dish.
• In a small bowl combine the bread crumbs, Parmesan, and dried thyme. Sprinkle the bread crumb mixture on top of the pasta. Bake until golden, about 25 minutes.

Steps:

• Season the thighs with salt and pepper on both sides and preheat a large cast-iron skillet over medium-high heat
• Listicle: Rachael Ray 12-Inch Cast Iron Frying Pan Place the dried mushrooms in small pot, cover with a couple cups of stock and warm to plump them and flavor the broth
• Add 2 tablespoons olive oil, 2 turns of the pan, to skillet and brown the chicken on both sides, 8 minutes or so, then remove to platter
• Add more oil and all the fresh mushrooms and bay leaves, then add the juniper, cloves and rosemary
• Once the mushrooms are brown, add the shallots and garlic, season with salt and pepper and stir for a minute
• Add the olives and deglaze the pan with brandy
• Add the red wine, porcini mushrooms and porcini stock and passata and let simmer gently
• Slide the chicken back into the sauce right before serving
• For the polenta, bring the remaining stock to boil with a couple cups of water
• Add polenta, reduce to low and simmer, stirring, for 30 to 35 minutes, adding up to 6 cups water as needed
• Season with salt and add butter to finish
• Stir in half to two-thirds of the fontina, then transfer to serving bowl and dot the top with remaining cheese
• Remove bay leaves and serve the chicken from the skillet and the polenta from serving dish
• To plate, use shallow bowls and use the polenta to make a nest for the chicken