Diane Kochilas' Tomato, Oregano and Feta Risotto

Diane Kochilas' Tomato, Oregano and Feta Risotto
Serves 4
Note: To grate a tomato, halve crosswise and grate the cut side with a coarse grater over a lipped cutting board or bowl. Grate as close to the skin as possible, then discard the skin.

3 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
4 to 5 cups vegetable broth
1 cup Carnaroli or Arborio rice
1/3 cup Pernod
1 1/3 cups grated ripe tomato (about 3 or 4 large plum tomatoes)
2/3 cup crumbled feta
2 tablespoons finely chopped fresh oregano leaves
Finely grated zest of a lemon
Salt and freshly ground black pepper, optional
1. In a large, deep skillet over medium-low heat, heat olive oil until shimmering. Add onion and stir until soft, about 6 minutes. Place broth in a small saucepan and bring to a simmer.
2. Raise heat to medium, and add rice to skillet. Stir until well-coated with olive oil and starting to soften slightly, 2-3 minutes. Add 1 cup of the simmering broth. Keep stirring gently until the rice absorbs all the broth. Add Pernod and stir until absorbed.
3. Add grated tomato and stir gently until the mixture is dense. 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.
4. Add feta and stir until melted and risotto is creamy and thick. Stir in oregano and lemon zest, and season to taste, if needed, with salt and pepper. Remove from heat and serve immediately.