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?