Baked Risotto Cake

This recipe is from Giada on food network. It is really delicious and decedent. I feel like this could be a really great make ahead dish. Follow all baking directions but do not finish under the broiler or take out of the pan. Place in the fridge and when ready to serve bake at 350 for 10 minutes, and follow the rest of the broiler and plating directions!

Ingredients
Butter, for greasing the pan

Rice:
2 cups marinara or tomato-basil sauce
1 cup Arborio rice

Bechamel Sauce:
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

To Assemble:
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

Directions

1. 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 lots of foil so no water seeps in later.

2. 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.

3. 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.

4. For assembly: Mix together the bechamel sauce, rice mixture, 1/2 cup of the Parmesan and prosciutto in a medium bowl. Slowly mix in the eggs, salt and pepper. Pour the mixture into the prepared springform pan and cover with foil.

5. Place in a shallow roasting pan. Add enough hot water to come halfway up the side of the springform pan. Bake for 1 hour. Preheat the broiler. Remove the foil and sprinkle the top with the remaining 1/3 cup Parmesan and the breadcrumbs. 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.