To make the wild mushroom stuffed arancini:1. Fill a large, heavy-bottom sauce pot with the canola oil, making sure that the oil does not go higher than halfway high, to prevent the oil from spilling over.2. Using a fryer thermometer, bring the temperature of the oil to 350 degrees F. Have a tray lined with paper towels ready to drain and season the fried arancini.3. Using a tablespoon, form the risotto into equal-size balls, called arancini. Stuff each ball with small cubes of Taleggio.4. Bread the arancini: Break the eggs into a medium-size mixing bowl and whisk with the milk and strain into another mixing bowl. Place the flour in a medium-size mixing bowl. Combine the bread crumbs,Parmigiano-Reggiano, rosemary, sage and salt and fresh black pepper to taste.5. Roll the arancini in the flour, then dip into the eggs and then roll into the bread crumbs.6. Fry until golden brown for 3-4 minutes. Remove from the oil with a slotted spoon and season with a touch of salt to taste.To make the fines herbs aioli:1. Mince and mash garlic to a paste with a pinch of salt using a large heavy knife. 2. Whisk together yolk, lemon juice and mustard in a bowl. Combine oils and add, a few drops at a time, to yolk mixture, whisking constantly, until all oil is incorporated and mixture is emulsified. (If mixture separates, stop adding oil and continue whisking until mixture comes together, then resume adding oil.)3. Whisk in garlic paste and fines herbs, season with salt and pepper to taste. If aioli is too thick, whisk in 1 or 2 drops of water.4. Chill, covered, until ready to use.