New York City Michelin Chefs
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.
MAD GENIUS TIPS VIDEO
Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.