Par-cooked Risotto-why spread it out on a baking sheet?

[pdxgastro]

Hi all,

I too find myself wanting to serve risotto soon but don't want to have to spend 20 minutes tied to the stove stirring it.

I read several risotto posts here on the board that say to cook it 2/3 to 3/4 of the way, then spread it out on a baking sheet, put it in the fridge and finish cooking it the next day.

But why do I have to spread it out on a baking sheet in my fridge? Is it just for quick cooling? Why is this necessary? What horrible, nasty thing happens if I put the risotto in a bowl or casserole dish in the fridge instead?

[rabaja]

To stop the cooking.
If you put it away hot in a bowl, it will continue to cook.
You could cool it spread out, then transfer to a bowl if storage is an issue for you.

[pdxgastro]

Ohhhhh. I get it now. Thanks Rabaja :-)