In his quest for the perfect risotto, Heston thinks he's come across the dish that will become his most difficult challenge since there are so many traditions and conventions to making risotto. The only convention he knows to be true is the use of home made chicken stock and a rice of some sort. He goes an unconventional route in choosing two different types of rice with which to cook - each for their different properties of taste and texture - but also infusing the flavor of a third, Basmati, into the final dish. Additional flavor is added all the way through the process, from the addition of Basmati rice into the stock to the addition of a saffron and Basmati infused acidulated butter (which will also act as a garnish, for bursts of flavor). Heston's perfect risotto is served with an accompaniment of a frothed chicken stock, mushroom and Basmati rice velouté and a saffron rice tuile.