It depends on ABV. For a RIS, your yeast will crap out sooner than in something like a dry stout. If your ABV is over 9%, you'll probably want to pitch a small amount of yeast at bottling time. Woodlandbrew has a great write-up on it at his site
, complete with handy charts.
As for a bottling strain, you'll want something alcohol-tolerant and flavor-neutral. I had a barleywine that I repitched with Lavlin EC-1118 (champagne yeast) that turned out nicely. I used maybe 1/5 to a 1/4 of the packet.