Peas and Pistachio Arancini with Tarragon Pesto - SippitySup

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)