In a medium bowl, toss 1 1/2 cups of the shredded cheese with the 1 teaspoon of paprika. In a blender, combine the eggs with the ricotta, chicken stock, milk, salt and white pepper and puree until smooth. Add the egg mixture and cheese to the skillet and mix well. Cover tightly with foil and bake for about 25 minutes, until the frittata is just set. Uncover and sprinkle the remaining 1/2 cup of cheese on top. Turn on the broiler and broil for about 2 minutes, until lightly browned on top. Let stand for 5 minutes. Sprinkle the frittata with paprika, cut into wedges and serve.