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You'll have a hard time getting the kind of risotto you like in any reasonably affordable restaurant since it requires precise timing to make it nice and it can't be pre-prepared at all. Also, I suspect your tastes don't match those of the majority of punters with regard to burying it in cheese.

There's an interesting controversy regarding making nice risotto, though: add flavourings before or after cooking the rice ? I invariably do the latter, but I've noticed that triskellian does the former and her risotto is most yummy (you'd be well advised to accept the above dinner invite). I suspect it varies a bit with the flavourings you choose. My favourite risotto to make is smoked mackerel and asparagus where you don't want to be boiling off the flavour from the fish then losing half of it when you drain the excess water. Similarly I'm a big fan of prawn and spring onion risotto.

Regarding Canaroli rice: fry it for about two minutes in a bit of oil before use. I actually slightly prefer it to Arborio, though to be honest I sometimes have a hard time telling them apart after cooking.