Combine butter, garlic, onion in a microwave safe bowl and cook on high for 3 minutes, until soft.
Heat stock in a saucepan until hot.
Remove bowl from microwave and add rice and broth and stir to combine. Cover with plastic wrap. Microwave on high for 5 minutes.
Remove bowl from microwave and stir. Return bowl to microwave and continue to cook on high for 10 minutes, or until tender and al dente.
Remove bowl from microwave and add cheese. Season with salt and pepper. Let cool.
Whisk eggs and add to rice. Mix with rice and additional parmesan, if mixture is wet.
Preheat oven to 350F/180C.
Saute mushrooms in butter. Let cool. Crumble turkey sausage and place in microwave safe dish. Add 0.25 cup water and cover tightly with plastic wrap. Microwave on high setting for 2 minutes. Drain and let cool.
Divide risotto into 2 bowls.
Whisk eggs and place in a pie plate.
Place flour in a pie plate.
Combine parmesan and breadcrumbs. Set aside in a pie plate.
Dredge risogos and rice balls in flour, then egg and roll in breadcrumbs. Place on a baking sheet.
Chill for 30 minutes.
Heat butter and oil in a nonstick skillet. Add pogos and rice balls a few at a time and cook until golden brown. Remove from skillet and place on a baking sheet.
Place risogos and rice balls in oven for 15-20 minutes, until heated through. Serve with heated Marinara sauce.