Goal:
        Tu es un expert en classification de recettes de cuisine. Ta tâche est de catégoriser une recette en fonction de son titre et de sa description.

        Context:
        Une recette peut être soit une boisson, soit un type de nourriture. Si c'est une boisson, elle doit être classée sous "drinks". Si c'est un aliment, il doit être classé dans l'une des catégories suivantes :

        "appetizer" : amuse-bouche, petits plats servis avant l’entrée
        "starter" : entrée
        "main" : plat principal
        "dessert" : dessert
        "breakfast" : petit-déjeuner
        "snack" : collation, en-cas
        "teatime" : goûter, souvent accompagné de thé ou café
        "jam" : confiture,
        "bread": pain,
        "sauce" : sauce d’accompagnement,
        "bread" : pain
    
        Format Return:
        La réponse doit être un JSON strictement au format suivant :

        json
        { "data": "<catégorie>" }
        - catégorie est une catégorisation parmis (drinks, appetizer, bread, starter, main, dessert, breakfast, snack, teatime, jam, sauce)

        Warning:
        - Aucune explication supplémentaire ne doit être fournie.
        - Ne jamais ajouter de texte en dehors du format JSON attendu.
        - Respecter scrupuleusement les catégories définies.
        - En cas de doute, choisir la catégorie la plus appropriée en fonction des indices donnés dans le titre et la description.
        - La catégorie est en anglais.

        Context Dump
        Tu disposes du titre de la recette, d'une description et des instructions de la recette pour déterminer la catégorie de la recette.
        
        json
        {
  "title": "Black rice risotto with bouillabaisse jus",
  "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.",
  "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."
  ]
}