Mushroom Miso Risotto with Chilli Oil and Golden Oyster Mushrooms

Mushroom Miso Risotto with Chilli Oil and Golden Oyster Mushrooms

Risotto is one of the world’s most beloved dishes, known for its undeniable comfort-factor and being a relatively easy one pan dish – just don’t forget to keep stirring.

We are delighted to introduce Chef Amy Poon’s take on a classic risotto with the addition of Miso, Golden Oyster Mushroom and her much-loved Poon’s Extraordinary Chilli Oil.

The inclusion of Miso and the nuttiness of the Golden Oyster Mushrooms gives this dish such a savoury, umami flavour – a simple mushroom risotto just won’t cut it after trying this recipe.

We highly recommend a visit to Chef Amy’s restaurant, Wonteria, which is home to some of the best homemade Wonton’s in the city. You can never steer wrong with an order of the Pork and Prawn, as well as a side of pickled vegetables. Let us know if you visit and your thoughts – we’d love to hear!

Recipe for Mushroom Miso Risotto with Chilli Oil and Golden Oyster Mushrooms

Serves 4-6


  • 3 tbsp olive oil
  • 1 bunch of spring onions, finely sliced, white and greens separated
  • 2 celery sticks, finely chopped
  • 250g chestnut mushrooms, finely chopped
  • 3 garlic cloves, finely chopped
  • 70g white miso
  • 400g arborio or carnaroli rice
  • 5 tbsp shaoxing wine or dry sherry
  • 3 tbsp soy sauce
  • 75g grated Parmesan or vegan alternative
  • 3 tbsp Poon’s extraordinary chilli oil

For the oyster mushrooms

  • 1 tbsp olive oil
  • 250g oyster mushrooms, ripped into thick strips
  • 1 tbsp Poon’s extraordinary chilli oil


Warm the olive oil in a large, wide pan over a medium heat and add the spring onion whites, celery, chestnut mushrooms and garlic. Add a pinch of salt and fry for 10-12 minutes until soft.

Meanwhile, pour 1.3L boiling water into the miso, stir well and keep warm. Stir the rice into the vegetable base and fry for 3-4 minutes until it begins to turn translucent. Add the Shaoxing and soy and as soon as the liquid is reduced by half, start adding the miso, bit by bit, stirring in-between each addition and waiting for it to be absorbed before adding the next. Keep going until the rice is tender and creamy, about 18-20 minutes.

You may need to add more water if you run out. Vigorously stir in the Parmesan and the chilli oil, season to taste and leave to rest while you prepare the oyster mushrooms.

To prepare the oyster mushrooms, warm up the olive oil in a large non-stick frying pan over a medium-high heat. Once very hot, add the mushrooms in a single layer and leave undisturbed for 3-4 minutes.

Turn over, adding chilli oil, and cook the other side for another couple of
minutes until they are golden and tender.

Take off the heat, stir in the spring onion greens and some salt. Transfer the rested risotto to plates and top with the oyster mushrooms.

Find out more about Poon’s of London

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