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Make the Risotto:
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Bring stock to a simmer in saucepan. Put olive oil and butter in a separate large pan, add onion and celery and cook very gently for about 15 minutes, without colouring, until soft. Add rice and turn up heat. Don't let the rice or veg catch on the bottom of the pan, so keep it moving. Quickly pour in the wine and keep stirring until its evaporated. Add the stock to rice, one ladle at a time, stirring and waiting until it has been fully absorbed before adding the next. Turn heat down to low so the rice doesn't cook too quickly. Keep adding stock until rice has desired texture (may not need all of the stock) - rice should hold its won shape but be soft, creamy and oozy. Turn off heat, and cover while you prepare mushrooms.
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In a separate pan, heat a knob of butter, once foaming add chopped mushrooms and season. Toss around for 1 minute, then add thyme and garlic, toss around for a further 2 minutes. Add to risotto, stir in a knob of butter, parmesan, parsley and lemon juice and/or zest, then adjust seasoning. Plate up 4 dishes and serve. Stir in 1 egg into the remaining risotto, refridgerate.
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To make arancini:
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Allow risotto mixutre to come to room temperature, then taka a large spoonful, roll in your hand to form a ball, then place a piece of taleggio in the centre, then cover with rice to make a ball. repeat with remaining risotto. Heat oil for deep frying, lightly dust balls in flour, shake off excess. Dip into beaten egg, roll in corncrumbs, shake off excess. Cook in oil until golden brown, place 2 balls on each of 4 plates, allow to set while making side dish.
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For asparagus side dish:
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Trim ends of asparagus, steam until tender. Refresh under cold water & drain. Heat oil, cook garlic, add anchovies and break down, add parsley and lemon juice to taste, season. Plate up asparagus spears next to arancini balls, pour sauce over the asparagus, serve your guests.
