perhaps this is an incredibly naive question, but i've never worked in a restaurant, so you'll have to forgive me.
i love risotto. i make it all the time at home and order it occasionally at restaurants. when i make it at home, i serve it as soon as it's ready, in order to make sure the texture is at its peak: tender rice that still has a little bit of "bite" to it. mushy risotto just won't cut it (although I have had my share of failures.) it takes a little bit of patience, stirring it for about a half hour, but it's not complicated.
whenever i order it in a restaurant, it takes far less than a half hour to wind up in front of me (service not withstanding). sometimes it's good, sometimes it's not, but how do they get it out so quick? obviously, they can't make each order fresh since it takes so long. do they cook it partially and then finish cooking it once the order comes in? i feel like mine would be all glue-y if i did that. is it a tricky dish that line cooks hate making?