Cut the onion and celery into small pieces and finely chop the garlic. Using half the amount of butter, slowly fry together in a big pan, without browning. Add the rice and stir for about a minute until it turns slightly translucent. Now add the wine, continue to stir until it evaporates. Then add a ladle of boiling chicken stock, stir and keep adding ladlefuls of stock, allowing each ladleful to be absorbed before adding the next. Do this until the rice is soft but still with a slight bite. Remove from the heat and add the rest of the butter plus the parmesan, stir gently and season with salt & pepper. Place a lid on the pan and let it sit for 2-3 minutes.
Meanwhile let the pure licorice dissolve in the wine and chicken stock on a low heat. Once the licorice has dissolved, boil and add 1 TSP of Maizena flour to thicken the source. Season with salt and pepper.
Serve the risotto with sprinkles of goat cream cheese and lightly fried zucchini on top with a drizzle of licorive sauce on the side.