About the Recipe
This upcoming Monday marks the official end of summer and the beginning of autumn. As mentioned in the weekly crops list above, the fast-approaching cool weather means a hasty retreat for sun-lovers like nightshade veggies (peppers, eggplant, tomatoes), stone fruits, melons, cucumbers, corn, and beans. This might be a good weekend to stock up on some freezable favorites. And because I always have a moment of disappearing tomato panic around the Equinox, I am offering one last tomato-centric recipe that bridges the seasons with those sweet, colorful stars of summer in a warm, comfort food prep and presentation. Created by Diane Unger of Milk Street, it has gotten rave reviews from those who've tried it, including yours truly, so grab a spoon and dig in as you reach for that sweater.
-Christine, Market VP and food fan
Ingredients
3 Tablespoons extra virgin olive oil
1 Tablespoon salted butter
1 small red onion, finely chopped
1 pint tomatoes, diced (halved grape or cherry ones work nicely and keep their shape)
Kosher salt and ground black pepper
1 Tablespoon tomato paste
3 medium garlic cloves, finely grated
1 cup Arborio Rice (don't substitute; it won't have the right creamy consistency)
1/3 cup ouzo or white wine with 1tsp fennel seeds
3½ cups hot water, divided
¼ cup fresh oregano or marjoram, minced
2 Tablespoons lemon juice
2 ounces Feta cheese, crumbled
Preparation
In a 12-inch skillet over medium-high, heat the oil and butter until the butter melts. Add the onion, tomatoes and 1 teaspoon salt, cook, stirring occasionally, until onion has softened and the tomatoes begin to release their juice, about 5 minutes.
Add the tomato paste and cook, stirring, until the tomato paste begins to brown, about 1 minute. Stir in the garlic and cook until fragrant, about 30 seconds.
Add the rice and cook, stirring constantly, until the grains are translucent at the edges, 1 to 2 minutes. Remove the pan from the heat and stir in the ouzo or wine. Return to medium-high and bring to a simmer, then cook, stirring, until most of the moisture has been absorbed, about 1 minute.
Stir in 3 cups of the hot water and 1½ teaspoons salt. Bring to a boil, then reduce to medium and cook uncovered, stirring often and briskly, until the rice is al dente (tender but with some firmness at the center) and the consistency is creamy but still loose, 8 to 10 minutes; adjust the heat as needed to maintain a vigorous simmer. Note: If the rice is thick and dry but the grains are still too firm, add the remaining ½ cup hot water and continue to cook, stirring, until the rice is al dente.
Off heat, stir in the oregano and lemon juice, then taste and season with salt and pepper. Transfer to a serving bowl and sprinkle with the feta. Serve with oil for drizzling.