When one thinks of tacos, images of salsa, tomatoes, melted cheese, and many other toppings come to mind. But there is one taco that we keep returning to for its simplicity: the cantina-style taco. This mouthwatering recipe will have your family and friends begging for más!
Mushroom Risotto 2 tbsp. of olive oil 1 medium yellow onion, chopped 1 cup arborio rice (you need this type of rice) 1 cup dry white wine 4 cups chicken broth (hot is better) 2 cups chopped mushrooms (I used portabella, mini bellas and shiitake) 1/4 cup butter 1/2 cup grated Parmesan Salt and pepper 1/3 cup chopped parsley (optional)