Goal
   Objectif est d'identifier l'origine d'une recette de cuisine et de retourner un code correspondant dans un format JSON structuré.

    1. Recherche d’un pays mentionné dans la recette et extraction de son code ISO 3166-1 alpha-2.
    2. Détermination de l’origine culinaire du pays si aucun pays n'est explicitement mentionné.
    3. Identification d’un continent si aucun pays ne peut être déterminé.
    4. Retour du code WWW si l’origine ne peut être définie.

    Return Format
    Renvoies un objet JSON structuré comme suit :
    json
    {
        "data": "<code>"
    }
    - Si un pays est mentionné, utilise son code ISO 3166-1 alpha-2 (ex. : FR pour la France).
    - Si aucun pays n'est trouvé, renvoie un code de continent parmi :
        WAF (Afrique)
        WAS (Asie)
        WEU (Europe)
        WNA (Amérique du Nord)
        WSA (Amérique du Sud)
        WOC (Océanie)
    - Si aucune information ne permet de déterminer une origine, renvoie WWW.

    Warnings
    - Respecte l’ordre de priorité : pays → continent → code WWW.
    - Le code ISO 3166-1 alpha-2 doit être exact et valide si un pays est identifié.
    - Le format du JSON doit être strictement respecté et bien formatté.
    - Ne fais aucune supposition infondée sur l’origine de la recette.

    Context Dump
    Données de la recette fournies :

    json
    {
  "title": "Fennel Breakfast Risotto",
  "description": "I have a long-standing love affair with rice for breakfast, but I could never get behind those quaint recipes that tell you to eat sweetened rice and cinnamon like you would oatmeal. No thanks, save the rice pudding for dessert. Savory is where it's at. Risotto may seem like a bit too much stirring for the morning, but have your coffee, put on some music, and go for it-I promise it's worth the effort. Spiked with fennel for a bit of a sausage-y flavor, this melt-in-your-mouth risotto is a warm auburn color. It's delicious as an entree, served in bowls and topped with Smoky Shiitakes (page 150), or as a side dish instead of potatoes.",
  "subtitle": "",
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "6 cups vegetable broth",
        "1 tablespoon olive oil",
        "1 large red bell pepper, seeds removed, finely chopped",
        "1½ cups finely chopped shallots",
        "4 garlic cloves, minced",
        "2 tablespoons fennel seeds, chopped",
        "1 teaspoon dried thyme",
        "A few dashes fresh black pepper",
        "1 cup dry white wine",
        "½ teaspoon salt",
        "1½ cups Arborio rice",
        "4 leaves fresh sage, chopped (optional)"
      ]
    }
  ],
  "instructions": [
    "Warm the vegetable broth in a saucepan.",
    "Keep it warm on the lowest setting possible as you prepare the risotto.",
    "Preheat a heavy-bottomed soup pot over medium heat.",
    "Sauté the red bell pepper and shallots in the oil for about 10 minutes.",
    "Add the garlic, fennel seeds, thyme, and pepper and sauté 2 minutes more.",
    "Add the wine and salt, then turn the heat up so that the wine boils and reduces―about 2 minutes.",
    "Lower the heat back to medium.",
    "Add the rice and stir for about 2 minutes. The rice should soak up the liquid from the pot and become light brown.",
    "Add the broth by the cupful, stirring the risotto after each addition until the broth is mostly absorbed (6 to 8 minutes).",
    "If the broth isn't absorbing, raise the heat a bit. It absorbs faster as the rice gets more and more tender.",
    "With your last addition of broth, add the sage, adjust salt and pepper if needed, and stir.",
    "Serve when broth is mostly absorbed but the rice is still creamy."
  ],
  "author": null
}