In a large stockpot or skillet, heat oil over med-high heat.
Add sausage and onion; cook 5 minutes, breaking sausage apart.
Add mushrooms and continue cooking until sausage is no longer pink.
Add rice and stir constantly to toast, about 1 min.
Add wine and cook, stirring, until liquid is absorbed.
Reduce heat to medium. Add 1 cup soup and stir continuously until liquid is fully absorbed. Continue stirring and add soup 1/2 cup at a time, waiting until it has been fully absorbed before adding more.
Remove from heat when rice is fully cooked and risotto is creamy.
Stir in Parmesan cheese.