Steps:
- In a large pot, heat the oil over medium heat. Add the onion and sauté until caramelized (golden brown), about 25 to 35 minutes. Stir in the rice, white wine, clam juice, dried thyme, marsala, salt and pepper. Bring to a boil, reduce heat and simmer gently for about 30 minutes or until the rice is very tender, stirring occasionally. Transfer the onion mixture, in small batches, to a food processor (no more than a third full). Carefully pulse a few times and then purée until smooth. Return to pot and stir in cream. Reheat over medium heat until hot. To serve, place about 2 tablespoons shrimp in each bowl and fill with hot soup. Garnish with fresh thyme leaves. Serve hot.
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