Arborio rice and split mung beans cooked together slowly in stock with saffron, turmeric and asafoetida until the texture turns creamy without cream. A cross-cultural dish, the Indian khichdi method meeting Italian risotto technique. Black pepper and butter finish it.

Khichdi is the Indian comfort dish that has existed in some form across the subcontinent for over two thousand years: rice and lentils cooked together in one pot until they break down into a soft, soothing porridge. The dish is everyone's hospital food, everyone's recovery meal, everyone's first solid food as a baby. Adding the Italian risotto technique (gradual stock addition, constant stirring, aged grain) is the modern Australian-Indian fusion that produces something with the comfort of khichdi and the textural sophistication of risotto.

Arborio rice (rather than basmati) is the move that pulls this towards risotto. The high-starch, short-grain rice releases starch into the cooking liquid as it stirs, creating the creamy texture that defines a proper risotto. Basmati would stay separate and grainy; arborio binds.

The asafoetida (hing) is the small Indian spice that does heavy work without anyone identifying it. A pinch added to the cooking liquid contributes a savoury, slightly allium-onion-meets-leek note that mimics the soffritto base of a traditional Italian risotto without using onion or garlic. Saffron bloomed in warm stock; turmeric for colour; split mung beans (with the husks left on for texture) for the lentil component. Black pepper and butter to finish; coriander chutney spooned on top. The cross-cultural plate.