In a large saucepan, heat the vegetable broth over medium heat until it simmers. Keep it warm on the stove.

In a separate large skillet, melt 2 tablespoons of butter with the olive oil over medium heat.

Add the chopped white parts of the ramps and sauté for 2-3 minutes until they soften.

Add the sliced mushrooms to the skillet and cook for an additional 5 minutes until they release their moisture and start to brown.

Meanwhile, in a separate pot, melt the remaining tablespoon of butter over medium heat.

Add the Arborio rice to the pot and stir for 1-2 minutes until the grains are coated in butter and slightly toasted.

Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Allow each ladleful to be absorbed before adding the next.

After about 15-20 minutes of stirring and adding broth, the rice should be cooked al dente.

Stir in the sautéed mushroom and ramp mixture, along with the grated Parmesan cheese.

Season with salt and pepper to taste. If desired, add a little more butter for extra creaminess.

Remove from heat and let the risotto rest for a few minutes to allow the flavors to meld together.

Serve the Ramp-infused Mushroom Risotto hot, garnished with the chopped green parts of the ramps and fresh parsley.