Start by browning the butter. You'll know it's done when it starts to smell nutty and the milk solids have separated and resting on the bottom of the pan.
Add the chopped shallots, garlic, rosemary and seasonings to the browned butter and sauté.
Toast, the orzo in the butter, then add the broth, wine, lemon zest and salt and boil.
Remove the orzo from heat, add the parmesan and ricotta cheese, and a squeeze of lemon. Stir to combine.
Transfer the orzo to a serving bowl and sprinkle with extra Parmesan, salt and pepper.
This is a great make-ahead dish and reheats nicely. If making ahead, just don't sprinkle the extra cheese on top until time to serve.