basket cheese and venetian risotto

Basket cheese!  We went to DiPalo's to get some prosciutto di San Daniele and parmesan, for making Mario Batali's Venetian Risotto with the fresh peas we had gotten earlier at the farmer's market.  It was the first time we'd been in since the renovation.  Much more spacious, and our wait for service was short.  We were curious about the basket cheese in the display.  The counter woman explained that it was similar to ricotta, just a bit more solid, so it could be sliced, and, perhaps, served on toast with jam for breakfast.  Of course, she offered us a taste.  I love this!  ... The risotto came out beautifully, too.  We're definitely getting the hang of it, and the combination of flavors in this recipe is fantastic.