Risotto—pilaf (Risotto - pilaf - pilau) from Mastering the Art of French Cooking, Volume One (page 532) by Julia Child and Louisette Bertholle and Simone Beck

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Old-fashioned chicken fricassee with wine-flavored cream sauce, onions, and mushrooms (Fricassée de poulet à l'ancienne); Chicken simmered with cream and onions (Fondue de poulet à la crème); Braised sweetbreads (Ris de veau braisés); Beef sauté with cream and mushroom sauce (Sauté de boeuf à la Parisienne)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

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