Heat oven to 350 degrees. Butter six one-cup ramekins. Line each ramekin with a slice of prosciutto, pressing onto bottom and up sides, allowing prosciutto to extend slightly above ramekin. In a large bowl, whisk together the eggs, cream, 1/2 cup Romano cheese, salt, black pepper and nutmeg. Add the peas to the rice and fluff lightly. Divide the rice mixture among the prepared ramekins. Pour the egg mixture over each, dividing equally. Sprinkle each with remaining Romano cheese. Bake in a 350 degrees oven 20-25 minutes, or until golden brown. Run a knife around the side of each ramekin. Unmold and serve.