| Level: | Intermediate |
| Total: | 1 hr 40 min |
| Prep: | 10 min |
| Inactive: | 15 min |
| Cook: | 1 hr 15 min |
| Yield: | 6 to 8 servings |
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 374 |
| Total Fat | 17 g |
| Saturated Fat | 9 g |
| Carbohydrates | 36 g |
| Dietary Fiber | 3 g |
| Sugar | 7 g |
| Protein | 18 g |
| Cholesterol | 136 mg |
| Sodium | 976 mg |
Reviews
This recipe looked a lot better than it tasted. Too much marinara sauce, rice not totally cooked, had to overbake to get it to stay together and it doesn’t even look that good when it is done. Just not a fan.
I’ll be making this again….for sure!
After reading some of these reviews, I was a little skeptical, but staying true to Giada’s recipes, I decided to make this dish on my ‘Meatless Mondays’. The only change I made was to cook the risotto for about 10 – 12 minutes to assure myself that it was cooked, other than that, I followed the recipe exactly as written. This recipe did take a few extra minutes, but well worth it. It was absolutely delicious. The prosciutto adds depth to the dish while the breadcrumb/parmesean cheese adds the right bite. This is a ‘keeper’.
I wanted to love this — It looked so delicious in the video. In the end, it was a lot of time invested for something that was less than mediocre. It turned out the way it should, but the flavor just wasn’t there.
I used Quinoa for better nutiritional value. Otherwise I followed the recipe. It was (is) GREAT!!! I will certainly make it again!!
After reading reviews I only may a couple changes. I used 2 1/4 cups of marinara and cooked it for an hour and 15 minutes instead. Followed the rest of the recipe as written and it turned out perfectly cooked in the end. It took some time to prepare but it wasn’t difficult. It was crispy on top and the rice was cooked throughout. The baked risotto held it it’s shape when I cut it into triangles and leftovers were great the next day. I would definitely make this again but on a night or weekend when I had more time.
After reading all of the reviews, I decided to cook the risotto fully before putting it in the oven to ensure there were no hard pieces of rice. I boiled the rice and tomato sauce together then simmered, filled the empty tomato can w/ water and added little by little, stirred, and tasted until it was cooked risotto. Also, I halved the recipe. I didn’t have a spring form pan, so I used an 8×8 glass baking dish and put that into a bigger baking dish filled halfway with hot water. I don’t keep butter in the house, so I used olive oil in the beschamel. And honestly, you don’t need the prosciutto in this recipe. I baked it for an hour, let it cool, and cut it into triangles. They were so cute and delicious! Especially with a nice squeeze of lemon juice on top (b/c I love acidity! I’ll definitely be making this again.
First – I don’t get how people who make various substitutions and changes than give the recipe a low rating when they didn’t actually follow the recipe. One of my pet peeves. Anyway…
I really enjoyed this recipe. Risotto is supposed to be somewhat “el dente”, but I found it did need to be cooked just a little more. Next time I’ll either add more liquid to the marinara and pre-cook longer or leave it in the oven a little longer. Regardless, I thought it was great. Next time I think I might try using one of the jarred Vodka Sauces.
This is delicious…but I suggest (as another person also did, to boil your Arborio rice in water before cooking in Marinara to soften. Also keep a close eye on your bechamel. I walked away for second, which I never do but my phone rang. It got a little clumpy and I had to add more milk. The additional milk made the cake a little runny. You have to be exact with the measurements. Since I precooked the rice I may even cut back to 1 1/2 cups of Marinara. I will also bake it longer than 1 hour, didn’t seem to be enough time. Maybe 1 1/2 hours…
I had high hopes for this but it just didn’t work for me.