Tomato, Oregano, and Feta Risotto

• 3 tablespoons extra-virgin olive oil
• 1 medium onion, finely chopped
• Salt
• 2 garlic cloves, finely chopped
• 4 to 5 cups vegetable broth
• 1 cup Carnarolli or Arborio rice
• 13 cup ouzo
• 1 13 cups grated ripe tomato (see Note)
• 23 cup creamy feta, such as Dodoni or Cephalonia, or a French feta
• 2 tablespoons finely chopped fresh oregano leaves
• Finely grated zest of a lemon
• Freshly ground black pepper

1. In a large, deep skillet over medium-low heat, heat olive oil until shimmering.
2. Add onion and a little salt and stir until soft, about 6 minutes.
3. Add garlic and stir until tender, 1 to 2 minutes.
4. Place broth in a small saucepan and bring to a simmer.
5. Raise heat to medium, and add rice to skillet.
6. Stir until well-coated with olive oil and starting to soften slightly, 2-3 minutes.
7. Add 1 cup of the simmering broth.
8. Keep stirring gently until the rice absorbs all the broth.
9. Add ouzo and stir until absorbed.
10. Add grated tomato and stir gently until the mixture is dense.
11. Add remaining broth, 1 cup at a time, stirring until each addition is absorbed, until the rice is creamy but al dente, 25 to 30 minutes.
12. Add feta and stir until melted and risotto is creamy and thick.
13. Stir in oregano and lemon zest, and season to taste with salt and pepper.
14. Remove from heat and serve immediately.
15. Note: To grate a tomato, halve crosswise and grate the cut side with a coarse grater over a strainer set over a bowl.
16. Grate as close to the skin as possible, but discard the skin.

extravirgin olive oil, onion, salt, garlic, vegetable broth, carnarolli, ouzo, grated ripe tomato, feta, oregano, lemon, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/1015682 (may not work)