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.

Risotto Primavera

Risotto Primavera

Ingredients:

5 cans Low Sodium Chicken Broth
2 Tablespoons Olive Oil
2 Tablespoons Butter
½ whole Large Yellow Onion Finely Diced
3 whole Carrots, Peeled And Finely Diced
½ cups Cauliflower Pieces
½ cups Broccoli Pieces
1 whole Yellow Squash, Finely Diced
½ teaspoons Kosher Salt
1 Tablespoon Olive Oil (additional)
1 Tablespoon Butter (additional)
1-½ cup Arborio Rice
1-½ cup Dry White Wine
1-½ teaspoon Kosher Salt (additional), More To Taste
4 whole Green Onions, Thinly Sliced
½ cups Frozen Peas
4 ounces, weight Goat Cheese
½ cups Grated Parmesan Cheese

Optional Vegetables To Substitute For Any Of The Above: Mushrooms, Red Bell Pepper, Zucchini, Asparagus Pieces

Preparation Instructions

Pour chicken broth into a small saucepan. Heat to a simmer.

In a large Dutch oven, heat 2 tablespoons olive oil and 2 tablespoons butter. Add diced onions and diced carrots. Stir and cook for a minute or two. Add cauliflower and cook for a minute. Add broccoli and cook for 30 seconds. Add squash and cook for 30 seconds. Sprinkle in salt and stir. Remove from pan and put on a plate. Set aside.

Add 1 tablespoons olive oil and 1 tablespoon butter to the same pan. Heat over medium-low heat. Add rice and stir, cooking for 1 minute. Add half the wine and 1 1/2 teaspoons kosher salt. Stir and cook until liquid is absorbed. Over the next 30 to 45 minutes, add 1 cup of simmering broth at a time, stirring and cooking until each addition of broth has absorbed. Add other half of wine and cook until absorbed. Add green onions and peas, stirring to combine. Taste to make sure rice is the right texture; add another helping of broth if rice has too much bite to it.

Check salt content and add more salt if necessary.

Once rice is cooked, remove from heat. Stir in goat cheese, Parmesan, and vegetables until all goat cheese is combined.

From here.