Tomato Risotto with Oregano, Fennel & Feta

This recipe was originally by Diane Kochilas — a Greek adaptation of the Italian risotto — and it had the risotto cooked in Ouzo. (Can you hear the howls from Italy already?)

Anise tends to have an overpowering smell (at least to the CC) so he toned it down by using fresh fennel instead of Ouzo or Pernod.

Incidentally, fresh fennel is still plenty potent.

The feta does add a wonderfully creamy element, and the recipe tends towards the richer side because of the overpowering smell from the fennel and umami from the summer tomatoes.



Ingredients

8 ripe tomatoes
1 bulb fennel (finely chopped)
1 shallot (finely minced)
4 cloves garlic (finely minced)
2 cups carnaroli rice
4 cups broth.

2 tbsp fresh oregano (chopped)
1 tbsp lemon zest (optional)
olive oil
salt
black pepper

2/3 cup feta

Recipe

The original recipe has the tomatoes grated over a box grater but with summer tomatoes, it was easy enough to just pass them through a food mill.

Sautée the shallots, fennel and garlic in olive oil. Keep the broth on a simmer in a separate vessel near by.

Add the rice and fry making sure that each rice grain is covered in the oil.

Add the broth and the tomatoes alternately. Keep stirring the risotto until it absorbs all the broth. Make sure it's not over cooked. It should still have a bite (al dente) and the mixture should just be slightly on the wet side.

Stir in the feta, oregano and lemon zest at the end right before serving.