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Heston takes on an Italian favorite - risotto. To seek inspiration Heston visits the master of the Milanese - Gualtieri Marchesi in Italy. His saffron risotto has earned him three Michelin stars and uses the stunning addition of gold leaf. Then, having paid respects the old guard, he visits a new-wave Italian chef, Carlo Cracco who flavors his risottos with some extraordinary ingredients including instant coffee and anchovies.
Heston also visits two of Italy's top rice producers and finds out about rice growing and the importance of aging in barrels, before returning home to decide on what he is going to do with this most simple of dishes. It turns out to be Heston's biggest challenge.
