Check out the new, mobile-friendly!

Asparagus Risotto With Sancerre

Owen Dugan
Issue: May 31, 2013

For a asparagus risotto recipe shared with Wine Spectator, chef Marco Canora, co-owner with Paul Grieco of Hearth Restaurant and several Terroir wine bars, has a trick or two up his sleeve. Though we provide his simpler and classic recipe, he also gives the restaurant version-"with the volume turned up"-in his cookbook Salt To Taste: The Keys to Confident, Delicious Cooking (Rodale). What he calls Easter broth gives it a meaty heft, and a quail egg yolk, placed in a divot on the finished dish, contributes to the lush texture.

For the full article, check out the new issue of Wine Spectator, on newsstands April 23, 2013.

To continue reading this page, become a member today!

Do you have a Wine Spectator magazine subscription? Save 50% on your Online Membership right now!

Already a member?

  |  Forgot Password?

By clicking "Log In" you agree to the Terms and Conditions of


= members only

Keep me logged in      Forgot Password?

Job Opportunities

Passionate about wine? Wine Spectator magazine is looking for an enthusiastic copy editor in the New York office.

Email Newsletters

Sips & Tips | Wine & Healthy Living
Video Theater | Collecting & Auctions
New! Ratings Flash | New! Unfiltered

» View samples
» Or sign up now!
» Manage my newsletter preferences


The marketplace for all your wine needs, including:

Wine Storage | Wine Clubs
Dining & Travel | Wine Auctions
Wine Shops | Wine Accessories