How can I speed up cooking risotto?
If you really want to speed it up you can use a pressure cooker, although the problem I'd envisage there is that there is a greater risk of overcooking because 2-3 minutes too long in the cooker is a much bigger problem than when cooking conventionally.

Update:
Pressure cooker works very well, use about 210% stock compared to the rice, i.e. if you use 300g rice, use 630 grams stock.
Cook for 7 minutes at full pressure. I.e. start timing after full pressure have been achieved. Cool quickly (using water on the outside) and open lid. Check if the rice is cooked enough, continue cooking until you have reached the level you want. Add your butter/parmesan and everything else you would add in the end of the cooking.