Melt the butter and soften the onions in a large pan.
Add the rice and cook as traditional risotto, adding the vegetable stock a bit at a time.
I fried the bacon first in a frying pan and added half way through cooking the risotto.
Add the mushrooms and keep stirring.
When the risotto is soft and most of the liquid has been cooked off, add the tomato and the soy sauce.
Allow the risotto to cool and mix in one beaten egg - You might only need half an egg.
Roll the risotto into balls around the size of a plum - any bigger and I worry that the inside egg will not cook (And it is also a nightmare to stop the balls from falling apart)
Roll in the flour until fully coated.
Mix together 1 egg and the milk and dip the floured ball in that, then straight into the breadcrumbs.
Fry in oil until golden brown - eat immediately.