Ingredients

• Butter, for greasing the pan
• 2 cups marinara or tomato-basil sauce
• 1 cup Arborio rice
• 3 tablespoons unsalted butter, at room temperature
• 1/4 cup all-purpose flour
• 1 1/4 cups whole milk, at room temperature
• 1/4 teaspoon kosher salt
• 1/8 teaspoon ground nutmeg
• 1/2 cup plus 1/3 cup grated Parmesan
• 4 ounces thinly sliced prosciutto, coarsely chopped
• 1 cup frozen peas, thawed
• 4 large eggs, at room temperature, beaten
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/3 cup plain breadcrumbs

Instructions

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