serves 4
The range of Greek vegetable-rice dishes covers all manner of seasonal ingredients, from greens and spinach in the spring to fresh tomatoes in the summer to leeks, winter squash, and cabbage in the winter. These recipes are in a category all their own, more similar in texture to Italian risotti than to the pilafs (pilafi in Greek) of the East. This is one of my favorite go-to recipes when I want to create something that harks back to tradition but is modern, easy, and elegant.
4 to 5 cups (1 to 1.2 L) vegetable broth
2 tablespoons butter
2 tablespoons extra-virgin Greek olive oil
1 medium red onion, finely chopped
2 garlic cloves, finely chopped
1 cup (185 g) Greek Carolina rice or Italian risotto rice, such as Arborio or Carnaroli
⅓ cup (80 ml) ouzo
1⅓ cups (320 ml) grated ripe tomatoes (see Note)
1 star anise pod
⅔ cup (100 g) crumbled Greek feta
2 tablespoons finely chopped fresh oregano leaves
Grated zest of 1 lemon
Salt and freshly ground black pepper
In a small saucepan, bring the broth to a simmer.
In a large deep skillet, heat 1 tablespoon butter and the olive oil together over medium heat. When the butter has completely melted and starts to foam, add the onion and cook, stirring, until soft, about 5 minutes. Stir in the garlic, giving it a swirl in the pan to soften.
Add the rice to the skillet and stir until it is well coated with the butter and oil and glistening. Add 1 cup (240 ml) of the hot broth and cook, stirring gently, until the rice has absorbed the broth. Carefully pour in the ouzo and stir until it has been absorbed and the alcohol has cooked off, a minute or two. Add the tomato and star anise and cook, stirring gently, until the mixture is thick, 3 to 4 minutes.
Add most of the remaining broth in 1-cup (240 ml) increments, stirring after each addition until the rice has absorbed the broth before adding the next, and cook until the rice is creamy but al dente. Add the feta and stir until it has melted. Add the oregano and lemon zest and stir to combine. Season to taste with salt and pepper. Remove the star anise. Remove from the heat, stir in the remaining 1 tablespoon butter, and serve immediately.