Preheat oven to 400F. Line baking sheet with aluminum foil and set aside.
In a bowl combine risotto, chorizo, cheese, and parsley. Season with salt and pepper to taste.
Place melted butter in a small bowl and breadcrumbs in another small bowl.
Using 1 tablespoon at a time, roll ball in butter and then in breadcrumbs. Place on baking sheet and repeat with remaining risotto mixture.
Transfer balls to oven and bake for 25 minutes, or until crisp and golden
Allow balls to cool slightly, then peel off foil and plate. Garnish with additional parsley before serving.