1. Place stock into a saucepan and warm gently over low heat.
  2. Heat half the oil and butter together in a pan and cook onion and garlic over medium heat for 3-4 minutes or until softened. Remove half of the onion mixture and set aside to cook with the mushrooms.
  3. Place the cooked onion mixture, rice and stock into the rice cooker and set to cook. Spoon onto a flat tray; cover and cool in the refrigerator.
  4. In a frypan, add remaining oil and onion mixture, mushroom and thyme. Cook over medium heat until mushrooms have softened and mixture is dry. Remove and cool completely.
  5. Roll tablespoons of risotto and push a hole into the side. Spoon in a little of the mushroom mixture and taleggio cheese into the centre and roll to enclose, using a little extra rice to plug the hole. Coat balls in breadcrumbs and refrigerate until required.
  6. Fill deep fryer with 4 litres of oil. Preheat to 190°C. Deep fry in batches for 1-11/2 minutes or until golden brown and heat through. Season with sea salt and serve hot.