Boil the vegetable stock and keep it warm in a pan on a low heat.
Chop the spring onions and the white part of the wild garlic. (Keep the buds and the green leaves apart). Crush the unpeeled garlic clove. Clean and roughly chop the mushrooms.
Heat 30 grams of butter and the olive oil in a pan, then add the spring onions, the garlic, mushrooms and white parts of the wild garlic. Fry on a low heat for a few minutes, until they get soft. Remove the garlic clove.
Add the rice, and keep cooking and stiring for 2-3 minutes, until the rice becomes opaque. Add the wine and continue to cook until it evaporates.
Add a pinch of salt, and then gradually add the stock following the instructions presented above. After aproximately 15 minutes, roughly chop the green leaves of wild garlic and add them to the risotto.
Finish cooking, take the pan off the hob, add the wild garlic buds (keep a few for decorating), add the butter and the parmesan and stir together until you get a creamy consistency. Cover the pan and leave the risotto to rest for 2-3 minutes before serving.
For serving, place the risotto on a plate, and decorate with a few parmesan shavings and some wild garlic buds.
Add some freshly ground black pepper and serve immediately.