risotto

Possibly a dumb question but one that I've pondered without answer while stirring many pots of rice: what is the trick that restaurants use to make risotto? They can't make it anew with each order, right? Do they make it part way? Do they make it ahead and reheat to order? How do they avoid sticky gloppiness? These questions have prevented me from ordering risotto in restaurants. Please give me confidence in the process.

They usually make the risotto part way. Then they spread it out on sheet pans to cool. When it's ordered, they take the part cooked risotto, throw it in the pan with more stock and what ever it's going to be flavored with and cook it the rest of the way.