SAFFRON PORCINI RISOTTO CAKES

25 g (3/4 oz) dry porcini mushrooms
2 cups warm water
1/4 teaspoon saffron threads
1/4 cup water
2 cups vegetable stock
1 cup dry white wine
2 tablespoons oil
2 leeks chopped
2 cups arborio rice
1 tablespoon chopped lemon thyme
1/2 cup grated parmesan cheese
1 teaspoon cracked black pepper
flour to coat
oil for shallow frying

Place porcini mushrooms in warm water and allow them to soak for 30 minutes. Squeeze water from porcini and filter soaking water through a fine sieve lined with paper. Place saffron in water and stand for 5 minutes. Place porcini liquid, saffron mixture, stock and wine in a saucepan and bring to a slow, steady simmer. Place oil in a heavy-based saucepan over medium heat. Add leeks to pan and cook for 5 minutes or until soft and golden. Add rice to pan and cook, stirring until rice is translucent. Add stock mixture 1 cup at a time. Continue cooking until risotto is almost cooked. Add chopped porcini, thyme, parmesan and pepper, and continue cooking until rice is firm but tender. Allow risotto to cool for 10 minutes. Shape risotto into patties and toss in flour. Shallow fry cakes in hot oil. Drain and serve.

Serves 6.