Saute sausage in a large nonstick skillet over medium heat, breaking sausage into small pieces. Cook until sausage begins to brown, about 6 to 7 minutes. Drain any pan drippings. Add mushrooms and herbs; saute until mushrooms are tender and sausage is no longer pink, about 10 to 12 minutes. Add 1/2 cup Marsala sauce; simmer until almost absorbed, about 2 minutes. Reserve.

Meanwhile, in a separate large saucepan, bring stock to a simmer; turn to medium heat.

In another heavy, deep large saucepan, melt butter. Saute onions and garlic over medium heat for 3 to 4 minutes or until almost translucent. Stir in rice and coat thoroughly with butter. Continue stirring rice and cook for two minutes until the edges of each grain are translucent with a pearly white center.

Add remaining 1 cup Marsala; simmer until absorbed, about two minutes.

Over medium-low heat, add 1 cup hot stock, occasionally stir, and let rice absorb most of the liquid, by simmering for 5 to 6 minutes until rice looks moist with only a little visible liquid remaining.

Add another 1 cup stock, stir occasionally and let rice absorb most of it, about 5 to 6 minutes. Add remaining stock 1 cup at a time and continue to cook until liquid is absorbed, stirring to develop sauce until rice grains swell and are firm but not hard in the center. Risotto should be tender, but slightly firm, never mushy.

Remove from heat and quickly stir in reserved sausage mixture. Season to taste with salt and pepper. Serve immediately in warm shallow soup bowls. Pass Parmesan as garnish.

Recipe Courtesy of The National Hog Dog and Sausage Council.