Arancini asparagus, eggs and taleggio cheese

Heat water with a pinch of salt and when it comes to the boil dissolve the saffron in it and put it aside.
Clean fresh porcini mushrooms and cut into irregular pieces.
Melt the butter in a thick-bottomed saucepan and add the thinly chopped onion. When it has softened and browned, add the rice and toast it, stirring often until it becomes translucent.
Continue cooking the risotto, adding the stock made with saffron as you go, stirring often with a wooden spoon. After about 20 minutes when the rice has absorbed all the broth and is creamy but al dente, remove it from the heat and mix into a creamy consistency with the grated Parmesan cheese. Add salt if necessary.
Spread the risotto in a baking dish and let it completely cool down.
Meanwhile, prepare the filling. Remove the more ends of the asparagus, wash it and cut it into rounds.
Cook them in a pan with a few tablespoons of oil for about 10 minutes, until soft but still slightly crisp. Add the crumbled hard-boiled eggs, add salt and pepper and put it aside. When they are cold, add the diced taleggio cheese as well.
To make the arancini form some rice balls about the size of an orange, open them up and put a teaspoon of filling inside, then close them up. If you have wet hands it will be easy and after the first rather complex arancino the others will be really simple to make.
Dip them in breadcrumbs and put them aside.
Heat the oil in a fairly deep and narrow saucepan: the arancini should be completely plunged
In the frying oil.
When the oil is hot — try dipping in a crumb of dough, if it is immediately surrounded by bubbles of oil it is hot enough — fry three or four arancini at a time for about 5 minutes, turning them often,
Until they are golden brown.
Lay them on a sheet of paper towel or straw paper to absorb excess oil and serve them immediately piping hot.