The New York Times only allows subscribers to access its archives after a certain point, but I found a copy of the recipe online here so everyone can access it.
The recipe was time consuming, but seemed pretty worthwhile. I'd probably make it as a special occasion meal, but it was a little involved for a regular dinner. Risotto on its own is time-consuming, and this added several more steps after the risotto. For those who don't want to read the whole recipe, basically you make risotto, wrap mozzarella cheese in balls of the risotto, and then wrap a poached chard leaf around it. You make six of these and put them in a pan, then put about half an inch of vegetable broth in the pan, and bake for 10 minutes. Here's a picture of it when it came out of the oven.
I felt like the end product was a little salty for me, so would probably do half broth and half water for the risotto next time. Otherwise, it was really good and the melted mozzarella and the risotto tasted great together. The saffron added great flavor, and the lemony taste was pretty obvious too (and I did actually zest the lemons, Lee!). The chard didn't really taste like much, but was crucial for holding the whole thing together and presentation. I found that I needed a lot of chard leaves to make this work since some were too small or had holes in them, so I had to be picky.
I think the kids would have liked the risotto and cheese part, but they were sort of put off by the chewy green wrapping. They love mozzarella cheese (or "Cinderella cheese" as my 3-year-old calls it), so had some pieces of that on the side, along with lots of bread. Here's a picture of a kid's plate, which shows a cross-section of the stuffed chard.
I also had some broccoli from the farmers' market, so tried a new broccoli side dish from Local Flavors. It's called Braised Broccoli with Olives. It turned out fine, but I think I prefer the fresher and crisper taste of simple roasted broccoli. Here's the recipe:
4 small heads broccoli or 1.5 or more pounds broccoli sprouts
sea salt and freshly ground pepper
1/4 cup olive oil
1 tablespoon chopped majoram or oregano
3 garlic cloves, coarsley chopped
2 tablespoons olive paste or finely chopped Gaeta olives
grated zest of 1/2 lemon
1. Separate the stalks and peel them, then chop into 1/2 inch pieces. Separate the broccoli into florets and peel the base of the crowns.
2. Cook the broccoli in boiling water for 5 minutes. Reserving a cup of water, take out broccoli and chop into smaller than bite-sized pieces.
3. Cook the onion, majoram or oregano, and garlic in a skillet for 5-7 minutes until the onion is soft. Add in the olives or olive paste, then add the broccoli and stir to coat. Season with salt and pepper and add the lemon zest, then add in the reserved water and simmer for 15-20 minutes.
I couldn't find Gaeta olives at Trader Joe's, so I just got a small can of chopped black olives and used the whole thing since I like olives. Make sure you peel the stalks really well, since I missed a few spots and it was pretty obvious. I was all about the lemon zesting when prepping this meal, but lemon juice would probably have had the same effect.