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Add all ingredients for whipped ricotta to a food processor and blend on "high" until fluffy. Set aside.
Add olive oil and butter to a medium pan over medium-high heat. Once butter melts, add shallot and garlic. Sweat the mixture for 5 minutes, careful to not let the mixture brown and lower the heat, if needed.
Add orzo and toast for 2 minutes.
Add water then bring to a boil. Keep a consistent stir so as to encourage the release of starches and to keep orzo from sticking to the bottom of the pan. After about 5 minutes, or when orzo is very al dente, add grated parmesan, pecorino, lemon zest, and season to taste with salt and pepper. Stir and cook for 1 minute.
Add butter and stir in lemon juice. Adjust seasoning with salt, if needed.
Place desired amount of whipped ricotta in a shallow bowl, with the outer edges thicker with ricotta than the middle. Ladle creamy orzo into the center, then top with black pepper, parmesan and olive oil. Enjoy immediately. Store leftover whipped ricotta for up to 4 days.