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