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": "Lobster and Shrimp Risotto",
  "description": "Inspired by Laid-Back Camp anime, this zero-waste recipe transforms leftover lobster shell and fresh market ingredients into a rich and flavorful shrimp and tomato risotto. The intense shrimp flavor, enhanced by Parmesan cheese and quality tomato, creates a dish so good it might just turn you into a shrimp!",
  "subtitle": null,
  "ingredients": [
    {
      "section": "Grilled Lobster",
      "ingredients": [
        "1 spiny (rock) lobster (about 2 pounds, or 907 g)",
        "2 pinches each salt and black pepper",
        "1/4 cup (55 g) unsalted butter, at room temperature",
        "½ teaspoon paprika",
        "½ teaspoon chili powder",
        "3 cloves garlic, crushed",
        "Zest of lemon, reserving the lemon half for squeezing",
        "½ tablespoon canola oil, for greasing"
      ]
    },
    {
      "section": "Panfried Vegetables",
      "ingredients": [
        "5 white button mushrooms, thinly sliced",
        "2 stalks asparagus, cut into 1/4-inch (6 mm) pieces",
        "1 medium red bell pepper, seeded and sliced into strips",
        "1 tablespoon olive oil, divided, for cooking",
        "3 pinches each salt and black pepper, divided"
      ]
    },
    {
      "section": "Shrimp Stock",
      "ingredients": [
        "12 medium-size shrimp with heads and shells (about 1 pound, or 454 g)"
      ]
    },
    {
      "section": "Seafood Risotto",
      "ingredients": [
        "1 tablespoon olive oil",
        "1 medium onion, finely chopped",
        "5 cloves garlic, minced",
        "2 cups (380 g) arborio rice",
        "¼ cup (66 g) tomato paste",
        "1½ cup (68 g) frozen vegetable medley (corn, peas, carrots, green beans)",
        "½ cup (50 g) grated quality Parmesan",
        "Salt and black pepper, to taste",
        "1 lemon, cut into wedges"
      ]
    }
  ],
  "instructions": [
    "To make the grilled lobster: Split the lobster in half lengthwise from head to tail and carefully loosen the meat from the shell by pushing it with your fingers. (Don't remove the meat from the shell.) Be careful not to break up the meat. Season each half with a pinch of salt and pepper.",
    "In a medium bowl, mix the butter, paprika, chili powder, garlic, and lemon zest until well combined. Set aside.",
    "Grease the outdoor grill grates with the canola oil, then preheat the grill to high, around 425°F (220°C). Place the lobsters in their shells, meat sides down, over direct heat for 2 to 3 minutes, until charred. Flip the lobsters, shell sides down, and place over indirect heat. Using a spoon or spatula, spread 1 tablespoon of the seasoned butter over the lobster meat of each half and continue to grill for another 3 to 5 minutes, until tender or the internal temperature reaches 140°F (62°C). Remove from the heat and squeeze fresh lemon juice onto the lobsters. Immediately enjoy the lobster meat as an appetizer! Reserve the lobster shells for the lobster stock and the leftover seasoned butter for the shrimp stock.",
    "To make the lobster stock: Add the reserved lobster shells to a medium pot (with a lid) and add enough water to submerge the shells. Cover with the lid and let simmer for 30 minutes over medium heat. Remove the shells and set aside.",
    "Meanwhile, prep the vegetables for the panfried vegetables, reserving trimmings and cuttings (scraps) for the shrimp stock.",
    "To make the shrimp stock: Peel and devein the shrimp and remove the heads. Put only the shrimp heads and shells in a separate medium pot, reserving the shrimp meat for the seafood risotto. Add the reserved seasoned butter from the grilled lobster and the scraps from the vegetable prep to the pot.",
    "Cook over a medium heat until the shells turn orange, about 3 minutes, then add enough water to cover the ingredients and simmer for 7 minutes. Strain into a heatproof container and extract extra liquid by pushing the ingredients on the strainer. Set aside.",
    "To make the panfried vegetables: In a medium skillet, heat ½ tablespoon of the olive oil over medium heat. Add the mushrooms and a pinch each of salt and pepper and cook for 3 minutes, or until soft, then remove from the pan. Heat the remaining ½ tablespoon olive oil, then add the asparagus and another pinch each of salt and pepper. Cook until tender, about 8 minutes, then remove from the pan. Lastly, add the bell peppers and the remaining pinch each of salt and pepper and cook until tender, about 4 minutes, then remove from the pan.",
    "To make the seafood risotto: Bring the lobster and shrimp stocks to a simmer over medium heat. Meanwhile, in a large pot, heat the ½ tablespoon olive oil over medium heat. Add the onions and cook until translucent, about 2 minutes, then add the garlic and cook until fragrant, about minute. Add the rice and toast it by stirring with a wooden spoon for about 2 minutes. Add the tomato paste, combine with the rice, and cook for 2 minutes, or until the paste darkens.",
    "Ladle in 1 cup (240 ml) of the hot lobster stock. Stir the stock and rice to combine. From here you must stir to scrape the bottom of the pot to prevent the rice from sticking and burning, once every 1 to 2 minutes. Continue to ladle in 1 cup (240 ml) of the lobster stock every time the rice absorbs the stock. Do this until all the lobster stock is used, then do the same with the shrimp stock, stirring every 1 to 2 minutes to prevent the rice from sticking to the bottom of the pan, until the rice is almost al dente. This entire process takes about 20 minutes, and you should have leftover shrimp stock to pour over when serving.",
    "At the 20-minute mark, add the reserved shrimp meat. Once the shrimp turn orange, gently fold in the panfried vegetables and frozen vegetable medley. The rice should be al dente around the 25-minute mark. Check the rice by tasting it-it should be tender yet firm.",
    "Remove the risotto from the heat, gently fold in the quality Parmesan, and season with salt and pepper. Serve hot with a small ladleful of shrimp stock for extra \"shrimpy\" flavor."
  ],
  "author": null
}