Artichoke, Basket Cheese, and Parmesan Risotto

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Appears in
Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark Vegetarian Restaurant

By Claire Criscuolo

Published 2014

  • About

My grandmother loved basket cheese and we continue to enjoy it just as she did, every Easter, when cheesemakers make this mild, somewhat firm ricotta cheese. It’s delicious cut into cubes for a salad or tossed with a simple penne marinara and it’s lovely in this risotto. It’s highly perishable, so plan to use it within 3 days of purchase. You can always serve it with crostini for breakfast, too, with apricot preserves.