Heat oil in deep fryer or heavy skillet to 375°F.

Slice leftover pork tenderloin into ½" cubes and wrap each one in mozzarella cheese.

Separate your leftover risotto into 2" balls and one by one press them into your palm, place a mozzarella-wrapped pork tenderloin cube into the middle, shape the rice around the pork tenderloin and roll into a ball.

Combine milk and eggs in a bowl and whisk until smooth.

Coat each rice ball in flour, dip in egg wash and cover in breadcrumbs. Repeat this process again if necessary.

Fry rice balls for 2 minutes or until the breading is golden brown.

Drain on paper towels and serve with marinara or your preferred dipping sauce.