Directions:

Heat a large stock pot over medium heat and add the butter and onions. Cook until the onions are soft, about 5 minutes, and then add the carrots, celery, salt and black pepper. Cook until very tender, stirring often, about 15 minutes. Add the garlic and cook another 5 minutes.

Pour the tomatoes into a large bowl and crush thoroughly with your hands. Add the rice to the pot, stir to coat, and add the tomatoes. Add the chicken stock, water, bay leaves and rosemary. Simmer uncovered until the rice is tender to the bite, about 25 minutes.

Add the baking soda and stir until the foam subsides, about 3 minutes.Add the cream and lemon juice. Taste for seasoning, adding salt, black pepper and cayenne pepper to taste.