In a large skillet over medium high heat, add 2 tablespoons butter to melt. Add the finely sliced onions to sauté for 5-6 minutes. Add 1/4 cup water and stir until water is evaporated. Repeat until deeply browned, about 10-15 minutes.
Deglaze the pan with 1/2 cup apple cider, stir until absorbed by the onions.
Add the sliced mushrooms and chopped herbs to sauté for 2-3 minutes. Remove from skillet to a plate. Set aside.
In a large bowl, combine the flour, salt, black pepper, and paprika. Mix well, then add the chicken thighs to toss in the mixture. Dust off any excess, then add to the skillet with the remaining 2 tablespoons butter.
Sear the chicken for 2-3 minutes on each side, adding more olive oil or butter if you find the skillet too dry. Remove the chicken to a plate.
Transfer the caramelized onions mixture back into the skillet, then add the risotto. Sauté for 2 minutes, then add the broth, remaining 1/2 cup apple cider, and heavy cream. Bring to a boil.
Stir in the grated parmesan, then add the chicken back in the skillet.
Reduce heat to simmer, covered with lid, for 15-20 minutes, until risotto is cooked. Enjoy warm!
