Cook the rice: Add 1 cup of Arborio Rice to a rice cooker with 2 cups of water and 1/2 tsp of salt.
Preheat the oven to 400℉.
Into a saute pan, add a drizzle of olive oil and the diced onion. Saute until translucent. Add in the sausage and break it up and brown.
To a bowl add the rice and sausage. Then add the fresh parsley, broken up gorgonzola, and pepper to taste. Do this while the sausage and rice are still warm so it melts the cheese into the mix.
Remove the stem and membrane from the mushrooms with a spoon. Drizzle with olive oil and white wine and give them a rub to coat.
Stuff the mushrooms with the rice mixture then top with more gorgonzola and plain panko breadcrumbs. Drizzle the tops with more olive oil and bake for 35-40 mins or until golden brown.