Peas and Pistachio Arancini with Tarragon Pesto

Name: Peas and Pistachio Arancini with Tarragon Pesto
Ingredients: 1 clove garlic; 2 cups fresh tarragon leaves (loosely packed); ½ cup shelled and roughly chopped pistachios (divided); ½ cup grated Parmesan (divided); ¼ cup extra-virgin olive oil (or more to taste); 3 tablespoons unsated butter (divided); 1 large shallot (minced); 1 ½ cup Arborio rice; ½ cup dry white wine; 1 pinch saffron threads (crumbled); kosher salt (as needed); freshly cracked black pepper (as needed); 3 cups chicken stock (warmed); ½ tablespoon all-purpose flour (plus more as needed for dusting arancini); ⅓ cup milk; 1 pinch grated nutmeg; 4 ounces mozzarella (well chilled then finely diced); 2 tablespoons frozen baby peas (thawed); 2 large eggs (beaten); 2 cups panko bread crumbs; vegetable oil (as needed, for frying)

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Arancini with Tarragon Pesto

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