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you probably know more italian places than I do, but found this one down on Druid St, which had some lovely creamy cheese and also really nice risotto rice, probably a bit pricey, but worth a look
cornelius_blackfoot-
Cheers mate, didn't know this one (quite far from my usuals) but it's on the map now!
There are plenty I know, just ask if you're after something specific, I usually don't care about traveling or spending when on a quest for a specific ingredient, so I got to know several, mostly central/north/east.
Also, you need to try Venus Rice (black rice) - not for risotto tho
giofox
If you have half a day spare than arancini is a good idea.
The rice question isn't stupid, many people use carnaroli, but I feel like you have to overcook it to get enough amid coming out (that gives you creaminess). I usually prefer a quality that yields more amid, like Vialone Nano (impossible to find here) or Arborio (Saintsbury) that can give you conspicuous creaminess without being overcooked.
That said, if you have a risotto that is creamy but not overcooked, you can try to reaheat it. It will never be as good as freshly made. A good advice is to avoid cheese, maybe if (when) you realize you made more than you can eat, you split it in two and finish with cheese only the one you're going to eat right away.
When reheating I usually pour little amount of water/milk, and heat slowly in a pan, stirring from time to time and covering it with a lid. Basically what you said yourself.