Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers es (ISO 639), en respectant le contexte culinaire.

    Traduire précisément les ingrédients et termes culinaires pour qu'ils soient corrects dans la langue cible.
    Maintenir la structure JSON intacte, en ne modifiant que les valeurs.
    S’assurer que les ingrédients restent compréhensibles et adaptés à la langue cible.

    Return Format
    Tu dois renvoyer une liste d’objets sous la forme reçu.
    - Chaque valeur doit être correctement traduite en es.
    - Les ingrédients doivent être adaptés à la langue cible.
    - Aucune clé ne doit être modifiée.

    Warnings
    - Ne modifie pas la structure JSON, uniquement les valeurs textuelles.
    - Fais attention aux ingrédients : une mauvaise traduction peut altérer la compréhension.
    - Ne laisse aucune valeur non traduite.
    - Ne renvoie que le JSON, sans explication.

    Context Dump
    Langue source : en (ISO 639)
    Langue cible : es (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "46a6c036eb724484b354787b0b2121c6",
    "updated": "2025-04-25T19:09:37.442Z",
    "title": "Double Grain Wild Mushroom Risotto",
    "subtitle": "A hearty and flavorful risotto featuring wild mushrooms, brown rice, and oat groats.",
    "description": "This risotto showcases the rich, earthy flavors of wild mushrooms, complemented by the nutty textures of brown rice and oat groats. The combination creates a visually appealing dish with a soft, warm color palette.  A key step is to reserve the mushroom soaking liquid, as it adds a deep umami flavor to the risotto.",
    "ingredients": [
      {
        "section": "For the Double Grain Wild Mushroom Risotto",
        "ingredients": [
          "dried porcini or dried mixed wild mushrooms, chopped (chopping may be easier after rehydrating, depending on mushroom variety)",
          "recently boiled water",
          "extra-virgin olive oil",
          "cremini mushrooms, sliced",
          "onion, diced",
          "garlic, minced",
          "oat groats (rice of the prairies)",
          "short grain brown rice",
          "vegetable stock",
          "white wine vinegar",
          "sea salt",
          "ground black pepper, to taste"
        ]
      },
      {
        "section": "For Serving",
        "ingredients": [
          "sliced fresh basil"
        ]
      }
    ],
    "instructions": [
      "Place the dried mushrooms in a medium bowl and pour the recently boiled water over them. Let them rehydrate for 20 minutes.",
      "After 20 minutes, remove the mushrooms from the water, reserving the liquid.",
      "Heat the olive oil in a large pot or high-sided skillet over medium heat.",
      "Add the sliced cremini mushrooms, rehydrated porcini mushrooms, diced onion, and minced garlic to the pot. Sauté for 10 minutes.",
      "Increase the heat to high. Add the oat groats and brown rice, stirring to coat them in the oil and mushroom mixture.  Pour in the reserved mushroom liquid and 1 cup of vegetable stock.",
      "Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 20 minutes.",
      "Remove the lid from the pot and add the remaining vegetable stock, salt, and pepper.  Return the mixture to a boil, then reduce the heat to medium and cook uncovered for 30 minutes, stirring frequently.",
      "Ladle the risotto into bowls and garnish with fresh basil.",
      "Serve immediately."
    ],
    "notes_ingredients": "If using water instead of stock, you may need to add a little extra salt.",
    "notes_instructions": "To reheat leftover risotto, add a splash of vegetable stock or water to restore its creamy consistency."
  }
]