Summer Corn Risotto with Shrimp

For the Risotto

• 2 tablespoons butter unsalted
• 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 chardonnay wine Edna Valley Vineyard brand
• 3 cups chicken stock plus more as needed
• 1 ½ cups corn from about 2 ears corn, raw kernels
• 1 cup Parmesan Cheese grated
• 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
• salt coarse salt and ground pepper
• black pepper coarse salt and ground pepper

For the Shrimp

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