New York City Michelin Chefs
Recipes from award-winning chefs, including Daniel Boulud's exquisite skate with mushrooms and hazelnuts.
Terrance Brennan cooks this pasta risotto-style by stirring in rich chicken stock a ladleful at a time. As the pasta releases its starch, the dish becomes delicately milky. Instead of finishing the dish with a knob of butter, he folds in fresh goat cheese, which turns creamy in the gentle heat. Brennan uses a small, tube-shaped pasta called ditalini, but any small cut works.