2 tablespoons extra-virgin olive oil
2 large shallots, finely chopped
1 1/4 cups orzo (8 ounces)
1/2 teaspoon chopped rosemary
4 ounces country ham or prosciutto, sliced 1/4 inch thick and cut into 1/4-inch cubes
3/4 ounce dried mushrooms, such as shiitake, black trumpet and maitake, pulverized with a mortar and pestle or a stone
5 cups water
1 ounce grated Parmigiano-Reggiano (6 tablespoons)
1/2 teaspoon finely grated lemon zest
Salt
Freshly ground pepper
Hot sauce, for serving