Saffron Rice with Leeks
|Sun dried tomatoes||6|
|Leeks||2 Pound (1 Kilogram)|
|Olive oil||4 Tablespoon|
|Ground cinnamon||1⁄8 Teaspoon|
|Ground black pepper||To Taste|
|Risotto rice||6 Ounce (175 Gram)|
|Flat leaf parsley||1 Ounce, chopped (25 Gram)|
|Mint||2 Tablespoon, chopped|
Cut the sun-dried tomatoes into little bits with kitchen scissors and put to soak (unless they are in oil) in a mortar with 50 ml (2 fl oz) boiling water.
Put the saffron strands to soak in a cup in the same amount of boiling water.
Clean the leeks by removing the roots and the tough greens.
Split them lengthways up the middle and rinse in cold, running water, being sure to remove the sand hiding between the layers.
Cut into 2.5 cm (1 in) slices.
In a large saucepan fry the leek slices in the olive oil, sprinkling them with the sugar.
Stir carefully, so as not to scorch them and cook for about 10 minutes.
When they begin to soften, drain the water from the sun-dried tomatoes into the pan.
Crush the tomato in the mortar with the pestle and add the pulp too.
Add the cinnamon, 1/4 teaspoon salt and some pepper, then the rice.
Stir over the heat for about 2 minutes.
Add the parsley, mint, saffron with its soaking liquid and 450 ml (16 fl oz) water.
Stir, cover the pan and simmer for 10-15 minutes, until craters form on top.
Remove from the heat.
Place a piece of cheesecloth or muslin over the top, replace the lid and put in a warm place for 15-20 minutes for the rice to steam and until all the water is absorbed.