Oatmeal with corn

Ingredients:

• 1.5 cups crushed oatmeal
• 60 g grated Parmesan (about 1/3 cup)
• 1/4 cup fresh dill
• 2 ears of corn, kernels removed
• 1 tbsp. l. olive oil
• 1 tbsp (15 g) butter
• 1 small onion, chopped
• 1 cup dry white wine

Preparation:

1. Cut the kernels from the corn cobs. Hold the cobs over a large saucepan and use the dull side of a knife to scrape off any remaining "milk" and corn liquid. Place the cobs in the saucepan and add 8 cups of water and 0.5 teaspoon of salt. Bring to a boil, reduce heat, and simmer until the liquid has reduced to 6 cups, about 30 minutes. Strain and keep warm.
2. In a large saucepan, heat the olive oil and butter over medium heat. Add the onion and cook, stirring frequently with a wooden spoon, until the onion is translucent and softened, about 5 minutes. Add the corn kernels and 1/2 teaspoon salt and cook, stirring frequently, until the corn begins to soften, about 3 minutes. Add the oats and stir. Pour in the wine and cook, stirring constantly, until the wine is absorbed, about 1 minute. Add 3 cups of the warm corn water. Cook, stirring constantly, until most of the liquid is absorbed, 8 to 10 minutes.
3. Add another 2 cups of the cornbread stock and simmer over low heat, stirring constantly, until the oats are tender but slightly firm, about 10-12 minutes more. Remove from the heat, stir in the Parmesan cheese, and season with salt and pepper to taste. If needed, thin the risotto by adding more cornbread stock. Transfer to a serving platter and sprinkle with dill and a few grinds of black pepper. Serve with salmon, prepared in Cajun style using the blackening technique.