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": "Black rice risotto",
  "description": "Black Venere rice, or riso nero venere, is grown in Italy's Po valley, and its deep colour looks beautiful on the plate. As it can be pre-cooked and finished off at the last minute, it's hard to go wrong with it for risotto. This is my classic recipe that you can adapt by using different flavours and ingredients.",
  "subtitle": "with bouillabaisse jus",
  "ingredients": [
    {
      "section": "The bouillabaisse jus",
      "ingredients": [
        "1 kg/24 lb small whole fish, such as rouget, rascasse, mullet, bream",
        "250 g/8½ oz velvet crabs",
        "50 ml/14 fl oz olive oil",
        "50 ml/134 fl oz white wine",
        "25 ml/1 fl oz pastis",
        "pinch of ground saffron",
        "pinch of ground star anise",
        "pinch of ground bird's eye chilli",
        "pinch of ground aniseed",
        "1 small carrot",
        "1/2 bulb fennel",
        "1 small onion",
        "1 stalk celery",
        "2 garlic cloves",
        "150 g/5½ oz butter",
        "1 bouquet garni",
        "1 tablespoon tomato purée (paste)"
      ]
    },
    {
      "section": "The risotto",
      "ingredients": [
        "1 onion",
        "2 knobs of butter",
        "500 ml/18 fl oz vegetable stock",
        "300 g/10 oz black Venere rice",
        "50 ml/14 fl oz white wine",
        "50 g/14 oz Parmesan",
        "fine salt"
      ]
    }
  ],
  "instructions": [
    "1-The bouillabaisse jus\nChop up the fish and crabs. Heat the olive oil in a large flameproof casserole, add the fish and crab and cook over a gentle heat for 5 minutes, then add the white wine, pastis and all the spices. Peel and trim the carrot, fennel, onion and celery as needed, then dice them. Peel the garlic. Put 50 g/14 oz of the butter into a sauté pan over a gentle heat. Add the diced vegetables, garlic and bouquet garni and cook until the vegetables have softened, then tip into the casserole. Pour in enough water to just cover, then stir in the tomato purée and leave to simmer for 2 hours. At the end of the cooking time, blend until smooth, then strain through a fine sieve.",
    "2-The risotto\nPeel and finely chop the onion. Put a knob of butter in a saucepan, add the chopped onion and cook until translucent (don't let it colour). Meanwhile, gently heat the stock in another saucepan. When the onion is soft, stir in the rice, then pour in the white wine. Bring to the boil and allow to reduce, then stir in enough hot stock to cover the rice. Place a circle of baking parchment with a hole in the middle over the risotto and leave to cook gently until all the liquid has been absorbed, then add a little more stock. Continue to add small amounts of stock to the risotto, stirring it in, then replacing the paper and leaving the stock to be absorbed, until only a few spoonfuls of stock remain. Season the risotto lightly with fine salt. Stir in the grated Parmesan, the last of the vegetable stock and a large knob of butter. Check and adjust the seasoning as necessary, then take off the heat and leave to rest for a few minutes.",
    "3- Finishing off and plating up\nReheat the bouillabaisse jus, then add the remaining butter, blending it in the pan using a stick blender. Serve the risotto with the hot, foamy jus poured over the top.",
    "Tip When they are in season, serve this risotto with baby squid, sautéed in a frying pan with a little olive oil, salt and pepper."
  ],
  "author": "Homemade"
}