Baked Risotto

Directions

1. 1
   Place an oven rack in the center of the oven.
2. 2
   Preheat the oven to 350 degrees F. Butter the bottom and sides of a 9-inch springform pan.
3. 3
   Wrap the outside of the pan with foil.
4. 4
   For the rice: Bring the marinara sauce and rice to a boil in a medium saucepan over medium-high heat, stirring occasionally.
5. 5
   Reduce the heat to a simmer and cook for 6 minutes.
6. 6
   Remove the pan from the heat and set aside to cool.
7. 7
   For the bechamel sauce: Melt the butter in a 1-quart saucepan over medium-low heat.
8. 8
   Add the flour and whisk until smooth, 1 to 2 minutes.
9. 9
   Gradually add the milk, whisking constantly to prevent lumps.
10. 10
    Simmer over medium-low heat, whisking constantly, until the sauce is thick and smooth, about 6 minutes.
11. 11
    Remove the pan from the heat and stir in the salt and nutmeg.
12. 12
    For assembly: Mix together the bechamel sauce, rice mixture, 1/2 cup of the Parmesan, prosciutto and peas in a medium bowl.
13. 13
    Slowly mix in the eggs, salt and pepper.
14. 14
    Pour the mixture into the prepared springform pan and cover with foil.
15. 15
    Place in a shallow roasting pan.
16. 16
    Add enough hot water to come halfway up the side of the springform pan.
17. 17
    Bake for 1 hour.
18. 18
    Preheat the broiler.
19. 19
    Remove the foil and sprinkle the top with the remaining 1/3 cup Parmesan and the breadcrumbs.
20. 20
    Broil just enough to melt the cheese and create a crispy crust, about 2 minutes.
21. 21
    Cool for 15 minutes.
22. 22
    Loosen the risotto from the sides of the pan by running a thin metal spatula around the edge.
23. 23
    Remove the sides of the pan.
24. 24
    Cut into wedges and serve.