In a medium saucepan heat broth and water until just before simmering. Keep on a low heat until ready to use. Meanwhile, thinly slice 2 garlic cloves and rinse and drain 2 cups farro.
Heat a large dutch oven on medium-low heat. Add 3 tbsp olive oil and 1 tbsp butter. While the butter melts, separate the stems from the leaves on 7 ramps. Roll the leafy greens together into a tight cylinder and slice, creating thin strips. Thinly slice the remaining stems. When the butter starts to foam, add the sliced stems and garlic. Season with a pinch of salt and a few cracks of black pepper, cook until soft but not brown, about 5 minutes
Add rinsed farro and toss to coat. Cook on medium, stirring occasionally, until slightly toasted, about 2 minutes. You'll know it's ready when the farro smells nutty and sounds like glass when hitting the sides of the pan. Add 1/3 cup white wine and continue stirring on medium-low until the bottom of the pot is almost dry and the alcohol smell is gone, leaving a sweet aroma in its place, about 3 minutes.
Using a ladle, add about 1 cup of the warm broth and a pinch of salt. Continue cooking, occasionally stirring, until almost all of the liquid has been absorbed, about 3-5 minutes. Repeat until the farro is soft but still has a slight bite.
Remove from heat and stir in remaining 3 tbsp butter, 1 cup parmesan, leafy ramp slices and a few cracks of black pepper. Mix until the butter and parmesan are melted and the ramps turn dark green. Taste and adjust seasoning. Serve with crumbled ricotta salata and more black pepper.
