Separate the ramp greens from the ramps to form the base of your puree.
Blanch the Greens
Blanch the greens in boiling water for about 30 seconds—just until they're bright green.
Shock the greens under cold running water (or in an ice bath, if you prefer).
In the Blender
Transfer the shocked greens to a blender and add just enough liquid to moisten them.
Blend on high speed until a smooth puree is formed, adding more liquid if necessary.
Chop the Whites
Finely chop the ramp whites to form the flavor base for your risotto.
Sauté the ramp whites in a mixture of butter and olive oil until just beginning to brown. This enhances their natural sweetness.
Toast the Rice
Toast the rice in the ramp-flavored fat. I used vialone nano rice here. Carnaroli or arborio are also fine choices.
Cook the Risotto
Cook the risotto in the classic style, adding a cup of white wine, then adding stock a little bit at a time until the rice is nearly completely cooked.
Stir in the Green!
Stir in the ramp puree, along with some parmesan cheese and herbs. Season to taste with salt and pepper.
Continue cooking until the rice is tender (with the tiniest bite in the center) and the sauce is rich and creamy.
Serve it Up.
Stir It In