Cut the Arborio rice separate. Fry the chopped onion in some olive oil and butter. Then add the rice and continue fry. Add the white wine (100ml) and reduce. Then add the stock little by little until the rice is cooked. In another pan fry the garlic and spring onion. Then add the veal cut in small cubes and fry until you brown. Then add the mushrooms and some white wine (100ml). Reduce and finally add the cream and simmer. The parsnips cut in small cubes, drizzle with honey and bake in oven. To finish add everything together in the sauce and mix. Finish with a knob of butter and some chopped chives. Serve topped with Parmesan cheese.