Turn the heat up and add the rice. Saute the rice, whilst stirring it, until it becomes translucent. Pour in the wine and wait for it to evaporate whilst stirring.
Add the grated tomatoes. As soon as the rice starts to absorb the tomatoes, add your first ladle of hot stock and the cherry tomatoes and turn the heat down. Stir the rice and wait for the stock to be absorbed before adding the next ladle. Add the ouzo and repeat the procedure, with the rest of the stock. This should take about 15 minutes, until the rice is soft but with a slight bite.
Remove the pan from the stove and add the feta cheese, the oregano and the butter and stir well. Season to taste.
Allow the risotto to sit for 2 minutes with the lid on and serve as soon as possible, while still hot.
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