Vanilla Glazed Seabass

For Seabass:

8 oz seabass fillet

.5 fresh vanilla bean, split and scraped

2 oz white wine

.5 oz lemon juice and zest

1 oz white sugar

Kosher salt and freshly ground black pepper

For Risotto:

1 1/2 cups Arborio rice

1 quart low-sodium chicken broth

1 cup white wine (optional—can be replaced with extra broth)

2 tablespoons butter (plus more for finishing if desired)

2 tablespoons extra-virgin olive oil

2 medium cloves garlic, minced

2 small shallots, finely minced

4 ounces of prepared horseradish

¾ cup heavy cream, whipped to stiff peaks

3 ounces finely grated parmesan

Kosher salt and freshly ground black pepper

For Vanilla Glaze:

0.5 oz Fresh Garlic, minced

.25 oz Fresh onion, small diced

.5 fresh vanilla bean, split and scraped

1 cup white wine

.5 oz white sugar

4 oz heavy cream

Kosher salt and freshly ground black pepper