Step 1

Preheat oven to 180°C.

Step 2

Place an ovenproof Dutch oven on the stove at medium-high heat and add a good drizzle of oil (about 2-3 tablespoons). Add the onion to the pan and saute for 3 minutes. Add the garlic and rice and stir for 1-2 minutes, just until rice is a bit toasty.

Step 3

Next, add the tomato paste and chilli flakes, and cook for 2 minutes, until fragrant. Pour in the balsamic vinegar to deglaze the pan. Add 4 cups of stock (keep the remainder for later) and bring to the boil. Cover with a lid, place in the oven and bake for 15-20 minutes, until the rice is just slightly underdone.

Step 4

Place the pot back onto the stove, on medium-high heat. Add the remaining 1.5 cups of stock, along with the butter (if using) and stir for about 3 minutes until the rice al dente and creamy.

Step 5

Turn off the heat, and toss in the olives, capers and half the parsley. Taste and, if needed, season with sea salt and black pepper. Spoon the risotto into individual bowls and top with remaining parsley, and a small handful of pecorino. Serve with lemon wedges and finely sliced chilli to add a little heat.