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.
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