In a medium saucepan, gently heat the water with the stock paste and miso, keeping the stock hot until you need it. Don't let the mixture boil, as it ruins the miso.
Add the olive oil to a large pan and heat over medium until hot. Add the onion with a pinch of sea salt and sauté until translucent, turning the heat down and/or adding a splash of water if the onions start to catch. When almost done, add the garlic and cook until softened and very fragrant.
Add the rice and stir to coat the grains in the fat and aromatics. Toast the rice for a few minutes over medium-high heat, stirring very frequently to stop anything burning or sticking to the bottom of the pan. Add the white wine, stirring occasionally until it is absorbed - this will take quite a bit longer with brown risotto rice than it does with traditional white rice.
Add about two thirds of your hot stock, stir and cover. Simmer until al dente, about 60 minutes, stirring only once or twice as it cooks.
When the rice is mostly soft, with only a little bite, add 1-2 ladles more stock and stir the whole thing vigorously for a few minutes, until thick and creamy.
Taste to check for seasoning, but remember the salty cheese and butter is still to be mixed in. Add a good squeeze of fresh lemon juice, the grated Parmesan, herbs (reserve a little for garnish), cold butter, blue cheese and plenty of freshly ground black pepper. Stir gently to combine until the butter melts, then cover and rest for 10 minutes.
Serve steaming bowlfuls of nutty, salty risotto with more fresh herbs sprinkled over.