Recipe of the week

You could choose to serve this risotto-esque dish as a side, but it might wind up “the star of the table,” said Albert Stumm in Milk Street. Inspired by chef and Greek cookbook author Diane Kochilas, it starts with simple, delicious ingredients and delivers “high-impact flavor for very little work.”

Tomato rice with oregano and feta

3 tbsp extra-virgin olive oil • 1 tbsp salted butter • 1 small red onion, finely chopped • 1 pint grape or cherry tomatoes, halved • 1 tbsp tomato paste • 3 garlic cloves, finely grated • 1 cup Arborio rice • 1∕3 cup ouzo • 1 cup minced fresh

oregano • 2 tbsp lemon juice • 2 oz feta cheese, crumbled

• In a 12-inch skillet, heat oil and butter over medium-high until butter melts. Add onion, tomatoes, and 1 tsp kosher salt; cook, stirring occasionally, until onion has softened, about 5 minutes. Add tomato paste; cook until paste begins to brown, about 1 minute. Stir in garlic and cook until fragrant, 30 seconds. Add rice; cook, stirring constantly, until grains are translucent at edges, 1 to 2 minutes. Remove pan from heat and stir in ouzo. Return to heat, bring

to a simmer, and cook, stirring, until liquid is mostly absorbed, about 1 minute. • Stir in 3 cups of hot water and 1½ tsp salt. Bring to a boil, reduce heat to medium, and cook uncovered, stirring often, until rice is al dente, creamy yet still rather loose, 8 to 10 minutes. Add ½ cup hot water if needed. Off the heat, stir in oregano and lemon juice. Season with salt and pepper. Transfer to a serving bowl, sprinkle with feta, and drizzle with olive oil. Serves 4.