Restaurant make aheads

I found this make ahead risotto recipe but haven't tried it yet
http://www.epicurious.com...

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pierino is a trusted source on General Cooking and Tough Love.

added 6 months ago

For risotto and paella a restaurant would turn the rice (halfway cooked)into a sheet pan and hold it covered waiting to finish. BUT this assumes that you are turning tables fairly quickly. You can't keep it out for hours without refrigeration, so it sounds like this technique doesn't fix your problem. With the paella you would add the clams or mussels or snails during the last five minutes of cooking. Risotto should be wet; "al onda" (on the wave) so you will be stirring in more stock. "Play dates" don't make for a happy restaurant.

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added 6 months ago

A small misstatement on my part. A restaurant would use a "hotel pan" which is deeper than a sheet pan. Sorry about that.

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Thank you

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