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.
Do you have a Wine Spectator magazine subscription? Save 50% on your Online Membership right now!
Sips & Tips | Wine & Healthy Living
Video Theater | Collecting & Auctions