Rice and Pea Soup

Everyone makes this classic soup a little differently, according to preference. I like my risi e bisi rather brothy, but others make theirs quite dense. This is controlled by the intensity of the boil, whether the pot is kept open or covered, and cooking time, all of which determine the rate of evaporation. (I cook my soup covered, at a slow boil.) Either long-or short-grain rice can be used here. Traditionally, the soup was made with short-grain Carnaroli or Arborio rice, and I still think this gives the most authentic flavor and texture. It cooks faster too, but if you need to cook the soup longer or reheat it, the rice tends to dissolve. Long-grain rice, on the other hand, stays more intact in a long-cooking or reheated soup. But as it does not release starch like short-grain rices, the soup will be thinner.