1. 1. Soak the dried porcini mushrooms in spiced rum for 30 minutes to rehydrate them and infuse the flavors.

2. 2. In a large pot, melt butter over medium heat and sauté chopped shallots until translucent.

3. 3. Add sliced button mushrooms, cremini mushrooms, and rehydrated porcini mushrooms to the pot. Cook until the mushrooms are tender and browned.

4. 4. Stir in arborio rice and cook for 2 minutes until slightly toasted.

5. 5. Deglaze the pot with spiced rum, stirring constantly until the liquid is absorbed.

6. 6. Gradually add chicken stock to the risotto, stirring frequently until the rice is creamy and al dente.

7. 7. Season with seasoning salt, black pepper, and finely chopped sage leaves.

8. 8. Stir in light cream and simmer for a few more minutes until the risotto reaches a creamy consistency.

9. 9. Remove from heat and garnish with chopped fresh parsley before serving.