Bring the water to the boiling point, add a good pinch of salt and the saffron. Remove from the heat and leave aside.

Melt the butter in a pot, add the finely chopped onion and sauté until soft and golden. Add the rice and toast, stirring often, until translucent.

Add a ladleful of broth and stir the rice until absorbed.

Keep adding ladlefuls of saffron broth, stirring vigorously and allowing each ladleful to be absorbed before adding the next. This will take about 20 minutes. When the rice will be creamy but al dente remove from the heat and mix in the Parmigiano reggiano. Add a good pinch of salt. Scoop the risotto in a large tray and let it cool down completely.

In the meantime make the filling. Remove the woody ends of the asparagus, wash them and slice them thinly.

Cook them in a pan with a few tablespoons of olive oil for about 10 minutes, until they are soft but still slightly crunchy. Add the crumbled hard-boiled eggs, season with salt and pepper and set them aside. When they are cold add the diced taleggio cheese.

Now it's time to make the arancine. Shape the rice with wet hands in an orange size ball, open the rice and but inside a teaspoon of filling, then close them again. Roll each arancina in breadcrumbs and put them aside.

Heat the frying oil in a deep saucepan: you have to deep fry the arancine. Try to fry a small piece of rice, if it will be surrounded by small bubbles, the oil is hot enough. Fry the arancine in batches for about 5 minutes, turning them with a spatula, until golden.

Lay them a kitchen paper to absorb the excess olive oil and enjoy them still hot.