Are there any techniques to "cheat" at cooking a risotto?
Actually I've found that constant stirring has little to no affect on the final product. You can simply stir rigorously at the last minute and achieve similar results. Don't believe me? Try it for yourself and you'll see.

Another trick is pre-cooking your rice. Just follow a standard risotto recipe but stop cooking the rice about half way through the process (about 10 minutes in or just before aldente). Strain the stock from the rice and pour it out onto a baking sheet to cool quickly. You can refrigerate it for up to a day. To finish it, just pick up where you left off and - presto - you've just cut out half the cooking time.

Cheers!