At a couple of the places where I worked, we cooked it most of the way, then spread it out on sheet pans to cool. It was finished in just a few minutes for service, adding more liquid to thin and finish.
The important thing is not to refrigerate it, if you can avoid it, because that hardens the rice grains.
Hope this helps. :D
"Notorious stickler" -- The New York Times, January 4, 2004
Once you have cooked it all the way it will not hold without spoiling. Most restaurants do what Suzanne said, or another method which I have not tried is to boil the rice for five minutes, drain and then cool it. This should reduce the cooking time to about ten minutes.
There's a really small but really nice Italian place on my street that serves some of the best risotto I've had, it's just too bad they only serve it on Wednesday. I guess it's due to the trouble it is.
"**** is finding myself left with only vegan food, light beer, and menthol cigarettes."