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Start by finely chopping the shallots and garlic then add to a large pan with the olive oil and fry on a low heat for around 5 minutes before adding in the rice wine vinegar and arborio rice to toast for a further minute or two
Boil the kettle then pour the water with the stock cube until dissolved then slowly pour into the rice a ladle at a time. The key is to wait for each bit to absorb before adding the next ladle of stock
Once the stock has absorbed add in the miso a good pinch of salt and pepper and stir through, taste test then add a little extra miso depending on desired taste
Lastly, add in the chopped chives and stir through and enjoy