麻豆社

Culinary alchemist Heston Blumenthal recreates favourite dishes. To make a perfect risotto, he visits two Italian chefs: one uses gold leaf and saffron, the other instant coffee and anchovies. Visiting Italian rice producers, he learns the importance of ageing the rice in barrels. The simplicity of the dish is almost Heston's undoing as he struggles to come up with a twist, before realising that his risotto should be flavoured with rice.