In a large saucepan, bring the vegetable stock to the boil over high heat, then reduce the heat and keep the stock at a simmer to be used for the risotto. Line a large baking tray with baking paper. Heat the olive oil in a large saucepan and sauté the onion and garlic for 1–2 minutes or until translucent, without browning. Add the rice and cook, stirring constantly, for 1–2 minutes; do not allow to brown. Add the boiling stock to the rice mixture, one-third at a time, each time stirring until the rice has absorbed the liquid. Each addition should take about 6 minutes to be absorbed. Season to taste with salt and pepper. Remove from the pan, press flat in the prepared tray and cover with baking paper to prevent a skin forming. Chill in the refrigerator for 1 hour until completely cooled.
To make parsnip stock, cut off the tops, peel the parsnips and slice them in half lengthways. Remove the core of each parsnip with a teaspoon, put the tops and trimmings in a medium saucepan and just cover with water. Place over medium heat and bring to the boil, remove from the heat and put the saucepan to one side to cool. Strain into a clean container, discarding the pulp. Chop the parsnip into cubes. Put the butter in a medium frying pan over low to medium heat and cook until foaming. Add the parsnip and cook until caramelised, about 5 minutes. Add the cream to cover and cook for an additional 5–10 minutes or until the parsnip is soft. Transfer to a blender and mix until smooth. Strain into a clean bowl and season to taste with salt and pepper.
To serve, spoon the risotto into the centre of each plate. Top with toasted walnuts, sliced apples and chervil leaves. To finish, generously grate fresh horseradish over the dish with a microplane. Serve warm.
© 2014 All rights reserved. Published by Murdoch Books.