Toasted Pistachio?Cheese Arancini

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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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