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Creamy risotto with fresh figs and prosciutto recipe

Creamy risotto with fresh figs and prosciutto recipe


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  • Recipes
  • Dish type
  • Main course
  • Risotto

Fresh, sweet figs and salty Italian proscuitto make the perfect flavour combination in this summer risotto. Perfect for an Italian dinner party!

3 people made this

IngredientsServes: 4

  • 1L vegetable stock
  • 6 tablespoons butter, divided
  • 1 tablespoon extra virgin olive oil
  • 1 spring onion, finely chopped
  • 350g Arborio or risotto rice
  • 120ml white wine
  • 10 small fresh figs - chopped, plus 4 small whole figs for serving
  • 4 slices prosciutto, finely chopped
  • 100g freshly grated Pecorino, or to taste

MethodPrep:10min ›Cook:15min ›Extra time:5min resting › Ready in:30min

  1. Heat up the vegetable stock in a pot. Keep warm on low heat.
  2. Heat 2 tablespoons butter and 1 tablespoon olive oil in a large saucepan over medium-low heat; add spring onion and cook until softened, about 1 minute. Stir in the rice; allow to toast for a few minutes until absorbs most of the butter and oil in the pan. Turn up the heat, pour in the wine and simmer till the alcohol had evaporated and the wine is mostly absorbed by the rice. Reduce heat to medium and begin to add the stock, a ladle at a time, stirring after each addition and adding the next one only when the first one is fully absorbed. Cook for 12 - 15 minutes, or until rice is cooked but still has a bit of a bite (al dente).
  3. Meanwhile, melt 2 tablespoons butter in a medium frying pan. Add chopped figs, stir to coat in butter and cook until soft, about 4-5 minutes. Crush the figs gently with a wooden spoon. Stir in chopped prosciutto. Add the mixture to the risotto when it has about 5 minutes left to cook.
  4. Remove risotto from heat; stir in remaining 2 tablespoons butter and grated Pecorino. Let stand for a few minutes.
  5. Divide risotto evenly onto 4 plates, garnishing each one with a whole fig before serving.

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How to Make Risotto

Learn how to make risotto through this simple cooking technique. Creamy, the ideal texture, and full of flavor, you can use it with all your favorite ingredients from proteins to vegetables. Learn how to make it and then make it your own! Serves 4.

One of the first things I challenged myself to cook when I started Cake ‘n Knife almost a decade ago was risotto.

I don’t know why I decided that this was the recipe to master, but it became the first big hurdle for me getting back in the kitchen.

Imagine my surprise when I made it for the first time and it came out… DELICIOUS.

The creamy texture made me absolutely swoon with happiness, so much so that I continued to make risotto after risotto after risotto for the months following.

So now I am going to impart my tried-and-true cooking technique for how to make risotto. I know that it can be a little intimidating for some, but it’s really not that hard to create.

The recipe does require some time and attention, so go ahead and pour yourself a glass of wine. You are going to be cooking with wine anyways!

Put some of your favorite music on or pull your partner into the kitchen for a chat.

Enjoy the process, the smell that fills your kitchen, and the love that you put into that skillet of creamy deliciousness!

Some ways to make this simple parmesan risotto your own:

Use red wine instead of white wine for a heartier flavor.

Drizzle with a little truffle oil as a finishing touch.

Stir in crispy prosciutto or bacon.

Add in your favorite fresh herbs like basil, thyme, and/or oregano.

Chop up some vegetables and stir them in at the end.

Want some tomato flavor? Stir in a little tomato paste.

Incorporate seasonal flavors all year long!

Here are some of my favorite mains to pair with risotto: Baked Lemon Garlic Salmon | Roasted Chicken with White Wine and Herbs | Grilled Salmon with Charred Corn Salsa | Grilled Avocado Caprese Chicken


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Fantastic. We have made this many times. We leave out the lemon zest. no need for it. It actually tastes better to us with out the lemon. You can even leave out the prosciutto if you don't have any. it's fabulous that way, too.

Easy and outstanding. I followed the recipe to a T except for halving the quantity. Super easy to make, but it did take longer than the recipe said (which seems to always be the case for me w/ risottos). I was a little heavy handed w/ the lemon zest, but I loved it that way, really brightened the flavor. Can't wait to make again!

My new boyfriend is prone to kidney stones so I've been trying to figure out recipes that are relatively healthful, taste good even the next day, and have a low oxalate content. I made this without the lemon zest or the parsley (both high in oxalate) and with double the peas (it is hard to get vegetables when you are avoiding oxalate). It was very tasty. It is also a good recipe to make with someone since you can do all the other stuff and have them do the mindless stirring.

Easy and tasty recipe. This was the primi for my dinner partly last weekend and think it would work well with a variety of menus. The freshness of the lemon zest and parsley provided a nice balance in combination with the saltiness of the cheese and prosciutto.

Yum! It takes the time that risotto does but has great results. I didn't have risotto rice on hand, and ended up using sushi rice and that worked fine. Delicious!

I made this one afternoon when I had not much more than some arborio rice, parmesan cheese, and frozen peas in my kitchen. I did have to make a few substitutions. I used vegetable broth instead of chicken stock and I used 4 slices of bacon I cooked up in the microwave and then chopped up and stirred in instead of the prosciutto. I found this easy to make and very tasty. I also just used a few teaspoons of lemon juice instead if the zest. I would definitely make this dish again!

Delicious. I cut the recipe in half, but ended up using more than the 2 1/2 cups of broth. I used fresh peas from the farmers market. It was creamy and flavorful. The prosciutto gave it a bit of a salty taste, but not overpowering and was off set by the Parmigiano flavor. I would definitely make again.

Overall I liked this recipe, but if I make it again, I will definitely leave out the lemon zest because all I could taste was lemon. No one else had this problem, so maybe I'm just very sensitive to lemon, but I found it overwhelming when the dish was hot (the lemon wasn't as pronounced when eaten cold). Perhaps a few drops of juice would have had the intended effect of balancing the dish, rather than overwhelming all of the other flavors. In any case, I would like to mention that, as with all Italian cooking, it is essential that all of your ingredients be of the highest quality--if your stock, parmesan, prosciutto, etc., are not excellent then the dish will be bland. Also--risotto takes time. The whole reason that the dish is so wonderful when properly made is that a lot of time and concentrated effort went in to making it. Every time that I read a risotto review on this site, someone complains about the time involved. If you don't want to invest the time, then make another rice dish!

this recipe is fantastic! the prosciutto really adds to it. i made it almost exactly, except i ran out of chicken broth so i used more white wine (about a cup), i left out the lemon zest and parsely because i didn't have any on hand, and i didn't use any of the cheese (i'm allergic to dairy i also substituted dairy free margarine for the butter). fantastic. my boyfriend couldn't stop eating it.

I have made this twice now and both times I have been less than pleased with it. The flavor is boring, to say the least. I did add some cream at the end, increased the wine, the parsley and added a bit of garlic as well-- this was AFTER I had tasted it as written. There are other risotto recipes (all of them easy) that have more flavor. I think for a basic recipe that you could modify, this is fine. If you are looking for something special, look elsewhere.

This was ok but not great. Took WAY longer than the hopeful 18 or minutes. I used up all the broth and still the rice had a bit too much bite for my choice. I used low-sodium broth and unsalted butter and unlike a lot of other reviews, found the finished dish a bit bland. A squeeze of lemon juice and some more salt brightened things up.

This is a really good basic risotto that is excellent served with fish. I don't stir constantly after the addition of broth - I stir once after each addition - this way the risotto doesn't get mushy. I definitely like the addition of butter at the end - gives the risotto a nice richness!

We made this the other nite and thought it was pretty good for a last minute meal. It did take longer and needed more broth. And, I can't believe I'm saying this, but it doesn't need as much cheese. It gets sticky. Iɽ reduce the amount and probably not add the butter at the end.

This dish was great. I made it for 4 of us and we all raved about it. I'll make it again, soon.

oh, and something else I forget to mention. You really don't need a whole cup of parmesan. I've found that too much makes the risotto very sticky.

To the cook from CA, It is imperative that you constantly stir the risotto to prevent it from getting mushy, thick, and hard to swallow. Stirring constantly also increases the amount of liquid you will need, thus adding more flavor. Also make SURE you don't over cook the rice, I always take the pan off of the heat when the rice still has a slight crunchy texture. I have also noticed that if you don't eat risotto right away, it becomes a very nasty clumpy mess. If you are like me, and prefer your risotto a little looser,(I couldn't come up with a more pleasant word)stop cooking the rice before all of the stock is absorbed. I confess I haven't made this EXACT recipe but I have made one up that is very similar. I prefer shallots to onion and add about 1/3 cup of heavy cream or half and half to the rice after it's done.

Although I enjoyed the flavors of this recipe, I didn't really care for the texture. It was so thick, it was sometimes hard to swallow. But I did love that subtle lemon flavor in there. I think I might like to make this recipe using all the same ingredients, but with regular rice.

This was a great recipe if you're looking for something simple and light. I cut the recipe in half and it turned out excellent! I did use more than half of the recommended broth and did not add extra salt as the proscuitto is salty enough.

Delicious and easy to make. Even my kids liked it.

Made this tonight, and it was easy and great. I cut it in half, and the proportions worked fine. I tinkered a little -- added some diced crisp/tender asparagus along with the peas, and instead of lemon zest, I used diced preserved lemon, and put in about half of it about five minutes from the end of cooking, which made the risotto very lemony. Maybe the people complaining of saltiness used stock with too much salt and not the best proscuitto, because mine had no such issues.

I've made a lot of risotto and this one is very good and easy. the combination of lemon and peas give it a very fresh taste. It works better as side dish than a main course. I use a tbls of fresh rosemarry and add it half way through cooking and I omit the parsley.

This was a good dish. Be sure to use the low sodium broth because I used regular and it came out a bit too salty. Also definitely use a good wine - the next day for leftovers you can really taste it in the rice and if it's a so-so wine, it won't be as good. The peas are great, but next time I might add wild mushrooms to make it a little less boring. I also used less broth than the recipe called for.

I love this risotto. The lemon is wonderfully understated and I've never found it to be too salty. Since the recipe only contains a few ingredients, though, you've got to use the very best parm and prosciutto. It's well worth it. I make it as a main course with a salad or as a side dish for filets.

This just failed to excite. Nothing interesting, nothing special. A one-note dish.

I didn't have the prosciutto so I put in chopped mushrooms instead. I thought this was a good solid recipe. I like that I can add new versions to it easily. I forgot to heat the stock separatly but it didn't seem to matter with the end result.


1/2 cup chopped onion
1/4 cup butter, divided
1 cup uncooked rice
1/3 cup dry white wine
2 cups chicken broth
3 cups water
1/4 cup grated Parmesan cheese
salt and ground white pepper, to taste
1/2 cup heavy cream

Cook onion until soft in 2 tablespoons butter in large skillet over medium heat. Add rice and stir 2 to 3 minutes.

Add wine stir until absorbed. Increase heat to medium high stir in 1 cup broth. Cook, uncovered, stirring frequently, until broth is absorbed.

Continue stirring and adding remaining 1 cup broth and water, allowing each cup to be absorbed before adding another, until rice is tender and mixture has a creamy consistency. It will take approximately 25 to 30 minutes.

Stir in cheese, salt, pepper, cream and remaining 2 tablespoons butter. Stir until mixture is creamy about 2 minutes. Serve immediately.


A quick idea to make delicious ice cream without an ice cream maker to sample with figs. Simply mix 2 ¼ cups (500 ml) whipped cream with 13 tbsp (250 g) condensed milk. After about 5-6 hours in the freezer, the ice cream is ready and you can serve it with some figs caramelized in a pan with brown sugar, cinnamon, and a knob of butter.


Directions

Cook green onions in butter 2 or 3 minutes or until soft in large skillet over medium heat.

Add prosciutto, cook 1 to 2 minutes more.

Add rice and cook 2 to 3 minutes, or until rice is lightly browned.

Add wine, stir until absorbed.

Increase heat to medium high stir in 1 cup broth.

Continue stirring and adding remaining broth and water, 1 cup at a time, allowing each cup to be absorbed before adding another, until rice is tender and mixture has a creamy consistency.


Forget the mac-and-cheese. Here are 5 risotto recipes you’ll want for dinner

Risotto contains all those traits we love about comfort food: It’s rich and creamy, warm and soothing, simple and delicious. Typically made with arborio rice, a starchy short-grain rice, this one-pot meal cooks slowly, stock or broth added a little at a time as the rice softens and expands to velvety tenderness in a rich and creamy sauce. It’s a labor-intensive dish — yes, you do have to stand over the stove and stir — but the results are well worth it. Best of all, you can flavor the risotto however you like.

In the final steps, whisk in a little lemon juice and lemon zest with an egg yolk — the lemon really brightens the flavors while the yolk adds an extra layer of richness. Finish, of course, with Parmesan cheese. Because everything is better with cheese.

Creamy risotto is cooked with tender cubes of butternut squash, the colorful dish garnished with toasted walnuts and fried sage leaves. A perfect choice whether you’re fixing a quick meal for the family or planning dinner for company.


What&rsquos in This Parmesan Risotto?

This easy risotto recipe requires surprisingly few ingredients to create lovely, rich flavor. Here&rsquos what you&rsquoll need to make this cheese risotto recipe:

  • Chicken stock
  • Olive oil
  • Onion
  • Arborio rice
  • Salt and pepper
  • Butter
  • Grated Parmesan
  • Fresh parsley

Can I Use an Arborio Rice Substitute to Make Risotto?

I&rsquove had people comment and ask if they can substitute in a different type of rice in this Parmesan Risotto recipe. There are very few substitutions when it comes to making proper risotto. The type of rice matters because of the different starch contents.

For example, a long-grain like basmati or jasmine wouldn&rsquot work here because of their low starch content. Choosing a rice without enough starch will rob this dish of its classic creamy texture.

I use arborio rice in this recipe because it&rsquos the most widely available. It is easy to cook with but be careful, because it can turn mushy when overcooked. Babysitting the arborio rice properly makes the risotto notoriously creamy.


Risotto with sugar snap peas and prosciutto

Poets and gardeners agree that no flavor better captures spring’s sweet song than that of a perfect English pea. They may well be right, but most of us are just going to have to take their word for it.

A perfect pea is fleeting. Sweet and fresh one minute, it seems to tire and turn to starch the next. Shopping for peas is an exercise in frustration. Hidden away inside their pods, it’s almost impossible to tell whether you’re going to get a bright green diamond or just another lump of coal.

Rather than put yourself through another round of vegetable roulette, there is a better choice -- and one that is amazingly plentiful at this time of year.

The sugar snap pea captures all of the English pea’s charms, and adds a distinctive crunch as well. Best of all, it retains its sweetness and vitality long enough that you can actually get a chance to enjoy it.

Tables at local farmers markets are mounded with these little green gems, and they’re at all the supermarkets too. You still need to get there early to get the best of them -- sugar snap peas are hardly a secret.

The only problem is figuring out what to do with them. For years I’ve found sugar snap peas singularly exasperating to cook with. The problem is they’re so delicious raw -- so bursting with that sweet green vitality -- that it seemed like cooking could only diminish them.

And so I’d keep things very simple: blanch them briefly to brighten the color, then dress them lightly with a little butter and some coarse salt or maybe I’d combine them with herbal mayonnaise and quickly cooked shrimp for a spring salad, or something like that.

There’s certainly nothing wrong with either of these treatments, but last week I got the urge to do a little more. And it turns out the answer was right in front of my face: Sugar snaps have all the sweetness and verdant flavor of English peas, so why not adapt some traditional pea recipes using them?

Sometimes that kind of cook’s logic can lead to disaster (I still cringe at the memory of a sauteed chicken coated in a thick paste of ground black olives). But in this case it worked like a charm.

Pureed, the sugar snaps make a splendid stand-in for peas in a vividly green light spring soup. And it’s so much less labor-intensive and more cost-effective than the original, since you use the entire pod.

Left whole and steamed briefly in lettuce leaves, their flavor picks up added notes of complexity. And cut into pieces and stirred into a prosciutto-based risotto, they add a surprising crunch to what is really a souped-up risi e bisi.

For those who despair that modern agricultural improvement is an oxymoron, sugar snaps offer reassurance that sometimes things do go right.

Though they are so familiar today that they seem to have been around forever, sugar snap peas are a fairly recent crossbreeding that combines the best features of two other varieties -- sugar peas (another name for snow peas) and snap peas (another name for the English pea).

They have the edible pod of the snow pea, and the swollen seed, thick hull and surpassing sugar of the English pea. The biggest difference between the sugar snap and the traditional pea is that its succulent hull is remarkably high in sugar and low in fiber. Eat an English pea pod and you’ll wind up with a mouth full of string. Eat a sugar snap pod and all you’ll get is a smile.

Edible-pod peas have been around for ages -- they are mentioned in 18th century gardening texts. But they had fallen out of favor in this country by the start of the 20th century, only to be re-introduced in the foodie ‘70s -- snow peas by a thousand Chinese restaurants, and sugar snaps by the enthusiastic marketing of a plant breeder named Calvin Lamborn.

Lamborn was trying to improve an existing snow pea variety and had the bright idea to cross it with a “sport” English pea plant that had formed very hard, tightly sealed walls. His new plant, introduced in 1979, was immediately honored with a gold medal from the All-American Selection committee.

Lamborn’s invention has become so successful that “sugar snap pea,” which originally applied only to his specific variety, has become so widely used as to be almost generic. The sugar snap has become the Xerox of edible-pod peas.

Though sugar snaps and other peas make incomparable poetic metaphors for spring, their real connection to the season is more prosaic. Pea plants thrive in cool weather and are fast growing. And, like all legumes, they add nitrogen to the soil. So you sow your seeds in January and by early March you’ll have sugar snaps by the ton. And then you can plant your summer crop on improved land. Choosing sugar snap peas at the farmers market is almost foolproof there are so many you can just wander from stand to stand tasting. Pick the ones that are firm and crisp with no sign of wilting or softening. The pods should be well filled out, but not so much that the individual peas are popping open the hull. Sugar snaps frequently have small white scars on their shells this is nothing to worry about.

The main concerns are keeping them cold and keeping them dry. Sugar snaps lose their freshness fast -- in post-harvest technology lingo, they have high respiration rates -- but cooling slows it. Moisture is another great enemy as it quickly breaks down the pea’s hull.

Some varieties of sugar snaps are stringless I haven’t noticed any difference in flavor between these and others. In fact, it’s darned hard to tell which is which. The only way to find out for sure is to try one.

If yours need stringing, it’s easy to do: Bend back the stem end until it snaps, then gently pull away the string that runs the length of the pod like a zipper (some sugar snaps, it seems to me, are even double-stringed -- but if you’re careful, you can remove both at the same time).

When cooking sugar snaps, concentrate on brevity. You’ll want to preserve that lovely crispness, which fades after five or six minutes. Color is the other risk factor -- sugar snap peas begin to turn from verdant green to olive drab if cooked morethan seven or eight minutes.

Most of the time, you won’t need to worry about this. In the risotto, for example, the snap peas are stirred in after the last addition of stock. They cook for only three or four minutes before you remove the pan from the heat and beat in the butter, chives and cheese. This way you get both the green color you’d get from English peas and a distinctive crunch as well, which is an intriguing counterpoint to the soft, almost soupy rice.

Steaming snap peas in lettuce leaves is even simpler. All you’re trying to do here is brighten the color, soften the minced shallots a little, and tenderize the pea pods just enough that they’ll absorb some of the flavors.

They should be nearly raw, with that perfect crisp-moist texture you don’t really get from anything else. Discard the lettuce leaves they’re just there to cushion the heat and provide a little of their green herbal flavor.

The only tricky bit of timing comes with the pureed soup, but the finished dish is so lovely and vividly flavored you won’t mind. Boil the peas long enough that they are thoroughly softened, but not so long that the color fades. This should take no longer than six to eight minutes. First, cover the pot with a lid to quickly return the water to a boil, then keep a close eye on the peas: As soon as the first one starts to go drab, drain them and immediately plunge them into an ice water bath to stop the cooking.

Puree the peas -- pods and all -- in a blender, adding only enough stock to get things moving. If yours have strings, remove those before cooking, as they’ll gum up the works. This first step will make a thick puree that can be used as a side dish. It will thin after the first straining but you’ll still need to stir in some stock to get the right consistency.

Strain it a second time through a fine mesh and you’ll have a soup of surpassing silkiness, a vivid emerald in color, with a sweet, clean, slightly herbal flavor. Pour it in a wide bowl and swirl in a splash of nutty, ivory-colored Parmesan cream for contrast.

And then call your favorite poet, or gardener, and tell them dinner’s ready.


Farfalle with Fresh Figs and Prosciutto

If you’re into sweet and salty, this dish is for you: delicious farfalle pasta tossed in a creamy fig and lemon sauce, topped with more figs and prosciutto. If you could eat summer, this would be it! ☀️

I can’t begin to tell you how excited I am to finally get my hands on some fresh figs! I’ve been obsessed with making this pasta dish ever since my mom made it for us, in Brazil, when we were visiting during the holidays.

As soon as the weather began getting warmer, I started to look for figs, because I read somewhere that they have a short season in early summer and a main season from late summer until fall. As we got deeper into the sunny season, I started to feel impatient because I was seeing ZERO figs.

So I made my husband drive me to several grocery stores and farmer’s markets just to feel incredibly disappointed that all I was seeing were tomatoes and peaches. “Where are the figs. ”, I would hopelessly ask my local farmer’s market guy, who would look at me pitifully and promise to bring it “next week”. Needless to say, next week would come and no figs. “Next week, I promise”, he would mutter under his breath, afraid of my dragon eyes.

Well, I am happy to report that the farmer’s market guy’s life is safe because I found figs at Whole Foods. Thank you, Whole Foods, for caring about us fig obsessed people. I guess you never know how much you love something until you can’t have it!

Now that I think about it, I was never too fond of figs until recently.

It’s not that I disliked them, but I have serious flashbacks of my grandmother peeling/cutting some figs and offering them to me, still attached to the knife, while I politely refused, more interested in munching on some cookies or chocolate. And God forbid someone would try to get me to eat figs in a salad or savory dish! With the exception of Christmas food, fruits were supposed to be eaten as dessert, never in a savory way!

Oh, isn’t it funny how we change? I don’t know if it’s because my palate got more sophisticated due to my food blogging journey or if it’s the fact that I moved to a different country, where fresh fruits and vegetables are not as widely available as they were in my tropical homeland. All I know is that I am now obsessed with these sweet, pulpy fleshed little godsend purple (or green) fruits.

Seriously, give me ALL THE FIGS! By itself, in dessert, in salads, in pasta and/or in cocktails. I need to make up for all the lost time!

Once I got my beloved figs, it was time to pay a visit to my favorite place in the neighborhood: this little family owned Italian deli, where they sell all kinds of Italian goods and sliced prosciutto just like my uncle Alfredo used to do.

Thin, buttery textured, melt in your mouth, salty prosciutto is one of our favorite treats. And if it’s paired with fresh figs in a creamy pasta dish, then it is pure nirvana, my friends! ?

How could something so simple taste so damn good?

All that is to it is sautéing some sliced figs until they are slightly browned, then adding heavy cream and lemon juice and cooking until thickened. If your figs are perfectly ripe like mine were, they will fall apart in the sauce, and that’s totally okay, because that means your sauce will get even creamier, sweet and a beautiful light pink color. Toss your favorite pasta in this cream and top with more fresh figs and prosciutto. Oh, and don’t forget the toasted pine nuts!

No, you are not blind. There are no pine nuts in my pictures because I completely forgot to add them. Yep, I made my husband drive me to the grocery store at 11pm to get pine nuts and forgot to use them! Yay, me! .

But try to remember to add them – I’ll write it in the recipe – because I think a little crunchy texture would make this dish ever better. If that’s even possible!

I am not a pasta salad girl, but if that’s your thing, this dish could totally be served cold. You can even add some peppery arugula and voila: the perfect summer pasta salad for your next outdoor gathering.

For me, a bowl of hot farfalle with fresh figs and prosciutto plus a glass of chilled white or rose wine equals a nice alfresco dining in the balcony on a summer evening! That, right there, is the picture of something worth waiting all year for (and annoying the sh*t out of your farmer’s market guy!).

Hot or cold, I hope you enjoy this summery dish as much as we did! True, I wish figs were available all year long, but the ‘butterflies in my stomach’ feeling I get for waiting for seasonal things make them even more special and therefore making this dish one of our special annual traditions. ❤️


Watch the video: The Best Creamy Risotto Recipe (June 2022).


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