Risotto snob

Not sure when it happened, but I became a risotto snob. I love good risotto, but never can seem to find it made as well as I'd like. I just made some for dinner which was pretty good (Four Cheese Risotto, with Gorgonzola, Parmesan, Gouda and we didn't have the fourth kind...) It just never is as creamy as it should be. The recipes always say that the rice ends up creamy, but somehow for me it never does. Maybe I'm buying cheap rice. Maybe I'm not heating the stock up enough before adding it to the rice. Maybe the temperature is too high. I dunno, but arborio rice doesn't seem to be my friend. What am I doing wrong?