Toasted Pistachio Cheese Arancini

Ingredients

• 2 1/2 tablespoons unsalted butter
• 1 small onion, minced
• 1 1/2 cups arborio rice (about 10 ounces)
• 1/2 cup dry white wine
• Pinch of saffron threads, crumbled
• Salt and freshly ground black pepper
• 3 cups chicken stock or low-sodium broth, warmed
• 3 tablespoons freshly grated Parmigiano-Reggiano cheese
• 1/2 tablespoon all-purpose flour, plus more for dusting
• 1/4 cup plus 2 tablespoons milk
• Pinch of freshly grated nutmeg
• 4 ounces fresh mozzarella, finely diced
• 1/4 cup plus 2 tablespoons chopped salted pistachios
• 2 tablespoons frozen baby peas, thawed
• 2 large eggs, beaten
• 1 1/2 cups panko (Japanese bread crumbs)
• Vegetable oil, for frying

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