Lemon risotto with liquorice powder

A distinctive risotto I love, like all recipes with Garda lemons from my garden. Liquorice adds something special. Try it! Water replaces stock to preserve the flavour of the few quality ingredients, so choose good rice.
INGREDIENTS FOR 2
200 g Carnaroli rice
1 organic lemon
50 g onion
4 tablespoons grated Parmigiano
1 small glass Martini Bianco
About 1 litre water
4 tablespoons Garda extra virgin olive oil
30 g butter
Pure liquorice powderI chop onion.I put it in a small pan with extra virgin olive oil and half the butter.I cook gently, add Martini and a little water.The onion should soften into a cream.I dry-toast rice in a frying pan while boiling water.When the rice feels hot, I add the onion mixture and stir.I gradually add boiling water, cook like risotto and adjust salt.I grate lemon zest, then remove peel, membranes and pips to obtain only flesh. I finely dice lemon flesh.Near the end, I add lemon flesh and zest, stir and turn off heat.I mix in Parmigiano and remaining butter and rest for a few minutes.I grind liquorice to powder.I plate, sprinkle lightly with liquorice so it does not overpower lemon, and grate a little lemon zest.