Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers fr (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 fr.
    - 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 : fr (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "84252a6cb7264d56b793393ae82cc29a",
    "updated": "2025-05-08T01:15:02.080Z",
    "title": "Risotto",
    "subtitle": null,
    "description": null,
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "arborio rice",
          "chicken stock",
          "shallot",
          "pancetta",
          "parmesan",
          "butter",
          "black pepper",
          "salt",
          "roast chicken",
          "thyme"
        ]
      }
    ],
    "instructions": [
      "Peel and finely chop a shallot, then dice 150g of pancetta into small cubes.",
      "In a wide, shallow saucepan, melt a generous slice of butter, then add the pancetta followed by the shallot.",
      "Cook gently until the shallot becomes soft but not browned, stirring regularly to prevent colouring.",
      "Add 300g of arborio rice, stirring to coat the grains with the butter and pancetta fat. Then add 600-700ml of hot chicken stock, one ladle at a time, stirring almost constantly.",
      "Continue cooking, stirring frequently, until the rice is tender, which should take about 20 minutes.",
      "The finished risotto should have a thick and creamy consistency.",
      "Once the rice is cooked, adjust the seasoning by adding about 3 heaped tablespoons of grated Parmesan and seasoning with salt and black pepper as needed. Then serve onto plates.",
      "Take four double handfuls of meat from leftover roast chicken and tear into small pieces.",
      "Prepare a classic risotto using 200g of arborio rice and approximately one litre of stock.",
      "As the risotto nears completion, stir in 2 teaspoons of chopped fresh thyme leaves, the shredded chicken pieces, and a handful of grated Parmesan.",
      "Finish the dish by stirring in a slice of butter and any gelatin that may have formed in the chicken roasting tin."
    ],
    "notes_ingredients": null,
    "notes_instructions": "Risotto depends as much on its texture as on flavor. Ideally, it should neither be soupy nor too stiff. It should slide slowly and smoothly from a wooden spoon, rather than pour off or require shaking. Achieving this creamy quality relies not only on the stock but also on the rice—preferably arborio rice with homemade chicken stock. Adding a thick slice of butter stirred in at the end helps achieve the right texture. Using the appropriate round-grain rice, a rich stock, and constant stirring will ensure success."
  }
]