Finely chop the onion and cut the bacon into 5mm strips.

Place the onion, bacon, and butter in a microwave-safe container. Cover loosely with plastic wrap and microwave at 600W for 1 minute 30 seconds.

Add the warm cooked rice and the ☆ seasonings (salt, pepper, consomme, parmesan cheese, milk, and water) to the container and mix well.

Cover loosely with plastic wrap and microwave at 600W for 4 minutes. Stir well and transfer the risotto to an oven-safe dish.

Separate the eggs into yolks and whites. Beat one yolk and set aside.

Whisk the egg whites in a bowl until stiff peaks form. Add a pinch of salt and the beaten yolk, folding gently to create the soufflé mixture.