Prepare the risotto ahead of time to be sure it's thoroughly chilled. This will help when combining it with the shrimp.
1 tablespoon olive oil
2 pounds fresh, chilled shrimp (or substitute any shellfish)
¼ bunch fresh parsley
¾ recipe Basic Risotto (page 140), chilled
1 egg, lightly beaten
¾ teaspoon saffron threads
Fresh-cracked black pepper
Preheat oven to 375°F. Lightly grease a baking pan with the oil. Clean, peel, and chop or grind the shrimp (keep the shrimp ice-cold). Clean and chop the parsley.
In a large mixing bowl, thoroughly combine all the ingredients. Form the mixture into 2-inch balls.
Place the balls in the prepared pan, and cover. Bake for about 8 minutes, until cooked through. Uncover, and bake for 3 more minutes to brown lightly. Serve as desired.
When preparing a dish that lists fish, seafood, or poultry as one of the ingredients, be sure to keep the fish, seafood, or chicken ice-cold during preparation to ensure food safety. If you will be doing a lot of handling or if the food will be on the counter for a long time, have a bowl with ice nearby to keep the ingredients while you are tending to other steps of the recipe.