Making Wild Ramp & Morel Mushroom Risotto with Pecorino Shards is a rewarding process. Follow these steps to create this incredible dish:

1. Prepare the Broth: In a saucepan, heat the vegetable or chicken broth over low heat. Keep it warm throughout the cooking process.
2. Sauté the Vegetables: In a large skillet, heat the olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes. Then, add the wild ramps and garlic, cooking for an additional 2-3 minutes until fragrant.
3. Cook the Mushrooms: Add the sliced morel mushrooms to the skillet and cook until they are tender and slightly browned, about 5 minutes. Season with salt and pepper to taste.
4. Add the Rice: Stir in the Arborio rice and cook for 1-2 minutes, allowing it to absorb the flavors from the vegetables.
5. Deglaze with Wine: Pour in the white wine, stirring constantly until it is mostly absorbed by the rice.
6. Incorporate the Broth: Begin adding the warm broth, one ladle at a time. Stir continuously, allowing the rice to absorb the liquid before adding more. Repeat this process until the rice is creamy and al dente, about 18-20 minutes.
7. Finish the Risotto: Once the rice is cooked, remove the skillet from the heat. Stir in the remaining tablespoon of butter and the grated Pecorino Romano cheese until well combined. Adjust seasoning with salt and pepper if necessary.