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In a large pot, melt the butter over medium heat.
Add the olive oil, onion, garlic, and celery, cooking for 4 to 5 minutes until they soften.
Incorporate the chicken mince, breaking it apart with a spoon, and cook until it changes color.
Mix in the tomato paste and smoked paprika, cooking for an additional minute until fragrant.
Sprinkle the cornflour over the mixture and stir well to coat the chicken evenly.
Add the carrots, potatoes, thyme, bay leaf, and chicken stock, stirring to combine.
Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes.
Stir in the risoni and continue cooking for another 10 minutes, stirring occasionally to prevent sticking.
During the last 5 minutes of cooking, add the peas, corn, cream, and parsley.
Season with salt and pepper to taste.
Serve hot, garnished with extra parsley and a sprinkle of grated parmesan on top.