Summer Corn Risotto with Shrimp

For the Risotto

• 2 tablespoons unsalted butter
• 1 leek white and light green parts only, finely chopped
• 1 shallot sliced
• 1 teaspoon kosher salt
• ¼ teaspoon black pepper
• 1 cup arborio rice
• ¾ cup Edna Valley Vineyard Chardonnay
• 3 cups chicken stock plus more as needed
• 1 ½ cups raw corn kernels from about 2 ears corn
• 1 cup grated Parmesan cheese
• 2 tablespoons mascarpone cheese

For the Salsa Verde

• 2 cups mixed herbs (basil, parsley, and cilantro)
• 1 garlic clove
• 2 teaspoons red-wine vinegar
• 2 tablespoons capers rinsed and drained
• ⅓ cup extra-virgin olive oil
• Coarse salt and ground pepper

For the Shrimp

• 2 tablespoons butter
• 2 tablespoons olive oil
• 5 garlic cloves finely chopped
• ½ cup Edna Valley Vineyard Chardonnay
• Kosher salt and freshly ground black pepper
• ¼ teaspoon red pepper flakes more as needed
• 1 pound large shrimp cleaned, de-veined and shelled
• 2 tablespoons chopped parsley
• 1 lemon juiced, plus more as needed